We are FSSC 22000 certified facility and have a customer that would like us to manufacture their salad dressing. They are new in this, and currently making small batches by using whatever ingredients they can get at grocery stores. Little they know about traceability, supplier approval, food fraud...etc. but they would like to grow.
My question is: as a food safety certified facility, are we required to have all the same information on suppliers and ingredients for their product as we would for our own product? Because, we are struggling on getting product specs, allergen specs and any other information on some of the ingredients they currently use and want to continue using because they like the cost of that ingredient. Is our responsibility on this just as same as on our own products?