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Product Sampling

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    Grade - MIFSQN

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Posted 20 October 2016 - 04:53 PM

I am working on SQF and as of right now we don't have a sampling or inspection program for incoming raw materials.  I don't know where to start with this since we have never done it.  I am hoping you can help me because I am lost.  We produce Relish and Brined Vegetables.  We receive raw produce, bulk vinegar and fructose, and spices, along with a lot of other ingredients that go into our relish and brined vegetables such as salt, sugar, spices, oils, and preservatives.

We do inspection on all incoming trucks and trailers and produce.  We also do truck inspections on incoming ingredients. 
For Bulk Tanks of Vinegar we test before unloading to ensure the Vinegar is the right grain.
For Bulk Tanks of Fructose we test the brix to ensure the Fructose is the correct concentrate.
We require COA with all incoming ingredients from our suppliers.
For Fresh Produce we require COA, and Pesticide EPA numbers from our growers.
We don't currently send out incoming supplies for testing to an outside lab.
For final product we test Acid, Salt and pH  and Brix for Relish's and plate for  Yeast, Mold, Aerobic on all finished product and Coliform based on customer request.  We also send out to an outside lab for Lactobacillus, and Salmanella based on customer request.
For In product process we test the acid, and salt of all vegetables before the brine is made to know what brine needs to be put on for the final specification to be in spec. We then make the brine based on the product specification and the brine is tested before being put on the final product.
For Relish we test test the Acid Brix and Salt during processing to know what sugar, salt or vinegar we need to add for the final product to be in specification.  The Relish is then tested after adding to ensure it is in specification. 
Do we need to send raw materials to an outside lab for testing and if we did what would we send them out for and am I missing anything?  I was told to send out our ingredients for testing against the COA.  We have so many different ingredients and the testing on the COA is different for all the ingredients.  Would I have to test for everything the Supplier tests and reports on the COA? 

Thank You

Theodore Donald Kerabatsos

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Posted 20 October 2016 - 07:40 PM

Went through the same step today writing a policy/procedure. Have my desk audit next Friday. I'm going to use our incoming ingredient inspection/ trailer inspection plus a documented "organoleptic" (big word the USDA seems to like, Google it) testing aka tasting of finished product to hopefully fulfill that section. PM me! It seems we are literally doing the same thing at same time and talking to someone through this jargon can make more sense of it.


    Grade - SIFSQN

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Posted 31 October 2016 - 08:26 PM

How do you determine if incoming raw materials are acceptable to use?  This would be your sampling, testing and analysis.


For COA's where you are trusting the supplier, perhaps some testing every 4-6 months to keep them honest.


    Grade - AIFSQN

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Posted 09 May 2019 - 02:24 PM

What's your sample size regarding physical inspection and the test mentioned above?

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