Hi All!
First off, great forum; I've really enjoyed lurking here & there!
Quick background on us. . we're a smallish custom dry blend plant (SQF 2) with literally hundreds of ingredients.
When it comes to Raw Material Risk Assessment. .
We're getting more & more pushback upon documentation requests (HACCP flow charts, etc) from suppliers esentially saying you have our GFSI certificate, what more do you need?
I guess my question is: is a GFSI cert enough to let the ingredient 'pass go' so to speak?
Here I sit trying to piece together the HACCP program of these suppliers on my little computer in my corner of the world. . how can my assessment compare to a GFSI auditor's asssessment on-site?
Can ingredients be added to our HACCP register & thus purchased & used based on the merit of their cert?
I do hope that all made sense.
I'd appreciate anyone's opinion--thanks much!
Joan