We add spices to our brined vegetables and relish's and our product is pasteurized before the addition of spices. Salmonella and mytoxins are known hazards in spices. If we use a Supply Chain preventive control and obtain a COA with a Salmonella testing and mytoxin statement from our supplier would this be a sufficient preventive control? We do obtain their 3rd party audit and Letter of Guaranty but, we don't have resources to conduct audits on our suppliers.
Also we receive raw vegetables from growers and obtain letter of guarantee's, C of A, and spray records and sprayers license that they are certified to spray. Is this a sufficient supply chain preventive control or do we need to do more. I attended training and I'm still having trouble understanding the new requirements for preventive controls.