VACCP - Vulnerability Assessment for Ingredients
Started by TJW, May 20 2015 06:50 PM
If I purchase a seasoning blend (i.e. Fajita Seasoning) from spice company XYZ, with the following ingredient deck, how do I approach the vulnerability assessment?
1) do I assess each ingredient in my suppliers ingredient deck?
2) or do I assess the vulnerability of my supplier rather than of each ingredient?
Ingredient deck:
Salt - USA
Dextrose - USA
Garlic - China
Spices - USA, India, Indonesia, Vietnam, Malaysia, China
Natural Grill Flavor - USA, Canada, European Union, Mexico, Sudan, Ethiopia, India, China
2) or do I assess the vulnerability of my supplier rather than of each ingredient?
Ingredient deck:
Salt - USA
Dextrose - USA
Garlic - China
Spices - USA, India, Indonesia, Vietnam, Malaysia, China
Natural Grill Flavor - USA, Canada, European Union, Mexico, Sudan, Ethiopia, India, China
1 Thank
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under the concept of food chain, each stage is responsible for controlling its dangers to avoid passing to the next stage; you must evaluate whether your provider is controlling its dangers or is not doing
1 Thank
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