2.5.6.1 Product Sampling, Inspection, and Analysis
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.
Thank You
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.
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.
What's your sample size regarding physical inspection and the test mentioned above?