hello ,i hope everyone is doing well,
As part of the BRC project I have to develop a procedure for acceptance of raw material that must be based on a risk analysis of margarine ingredients (additives, dyes, antioxidants and others).
The problem is that I can't find the microbiological or chemical criteria or any of the criteria that souldnt be exceeded for each additive, so that i can elaborate the requirements for the acceptance of these ingredients in the reception,
we receive an analysis bulletin but who will assure us that only these analyzes are sufficient to limit the risk?
-corn starch ,
E322 soy lecithin,
emulsifiers E471 and E476,
sorbic acid E200,
citric acid E330,
vitamin A / D3,