I am writing a SOP and tightening our approved supplier program. We are a cookie manufacturer and we request COA`s. We do not always receive them and they all have different testing standards.
1)How do I determine my high risk(Biological) Ingredients. History? Recalls?
These ingredients are what I am currently thinking of higher risk in cookie type products.
2)What is a website for reference?
3)What if they do not test for known pathogens?
4)I have had customers ask us to validate ingredients thru testing. But the lab has also told be it is not in my best interest, because if there is a glitch it could cause a law suit or other. Suggestions?
I would appreciate any imputs. Thanks You!