We're kind of a small establishment that produces Broth, Condiments (Made on a separate production line due to allergens) and portioned meat products.
According to the SQF Code, whatever we test to verify the food is safe that we have to get equipment Calibrated (Annually) and have done a Proficiency Test (Annually).
We've never completed a Proficiency Test before, I've looked through multiple organizations that send out tests in certain times of the year. While this sounds good, I'm working on a budget.
I've seen a few posts on this website that you can do proficiency testing in-house, sending off to a third party laboratory to confirm that both samples are reading the same.
My questions are:
1. Is this an actual method to use for Proficiency Testing? It sounds a lot cheaper than going through a company which provides controlled tests.
2. If this is a method we can use, how is it exactly done? Do we take a product, sample it, record it and send it off or we supposed to use a standard?