How you will be sure that you produce safte beverages if you dont control your supply chain.
How you made verification? Are you interested what you recive? Many flavourings and colorants are limited for usage, from them comes many hazards. How you can make your labels according to allergens? if your supplier change some recipe and dont inform you, how you will identifie this to change and your labels?
You should make chacking your supply chain for those hazards which you are identified in your hazard analysis on the step for purchasing. For those hazards in your HACCP you should determine which preventive measures you will take to eliminate the risk or reduce it to acceptable level.
You should take into account and where you sell your products. To identify is there some other regulations for your product and to ensure that your product confirm with legislations of each country where you sell.
The galss is primary packaging and is in direct contact with the product. You should be sure that confirm with requirements for it. You should have monitoring program for what, when, with which methods, where, etc. should be tested.
it is not enough only supplier evaluation.