I was wondering if this could work. I just need some input on my logical or thinking. I recently had an audit and received a minor for not assigning a level of risk to the supplier. So I was wondering if this specification can work for a supplier level of risk:
- High level risk - Unprocessed ingredient/product contact supplier (temp sensitive, high microbiology risk, product contact materials)
- Med level risk - Unprocessed Ingredient supplier (room temp, low microbiology risk)
- Low level Risk - Processed Ingredient/secondary packaging supplier (we have a kill step) example pasteurized milk
We are a cheese processing plant which means all of ingredients are added after our kill step for the pasteurization of milk, which is why I consider raw milk a low risk. On our HACCP plan raw milk is considered a high risk ingredient, but this code is referring to the supplier not the ingredient. I was just wondering if my way of thinking is correct.
Thanks for the your help,