Can someone give me some clarity on the on-site audits for FSMA as far as: is this needed for all supplier that are high risk? I am only asking because we manufacture cheese and most ingredient if not all ingredients are added after milk is pasteurized. So will that mean all my ingredients added will be considered high risk because we are not longer taking care of the hazard and we are having the supplier control the hazard?. Will a 3rd party audit fulfill this requirement? If not what exactly needs to be included in this on-site audit?
We are SQF certified and we required all supplier to go thorough a supplier approval process, but looking into FSMA this approval process now requires on-sites audits. If I am wrong please let me know.
Thanks for any help :)