M first post on this forum so forgive me if i leave out some initial details. I work for a small bakery and I'm currently the only food safety coordinator trusted with taking us to SQF accreditation.
I'm working on our supplier approval program and i can't decide if i need to demand a COA for every ingredient with every shipment we receive.
We receive up to 20 individual ingredients a day as we're fairly high volume, we only have one CCP and that is cooling as our baking temperatures are way above the necessary time/temp combination for product safety. This is monitored and verified by myself via temperature records.
If anybody who has undergone or solved this issue I would be most appreciative.