For our Food Safety Plan, we were told by a professor that teaches the PCQI course that if you receive a COA for an ingredient then you must identify the possible hazards as whatever micro the customer is providing you the
COA testing for. Our ingredients are all low risk. For example: If we get a release agent and the COA tests for TPC and yeast and mold, then we need to identify that as a potential hazard. Is this true?