I am looking for some guidance here.
SQF 8th ed
2. 4. 3. 17 Where food safety regulations in the country of production and destination (if known) prescribe a food safety control methodology other than the Codex Alimentarius Commission HACCP guidelines, the food safety team shall implement food safety plans that meet both Codex and food regulatory requirements.
I though I had this addressed. But I don't.
I am being told that a "Food Safety Plan with risk assessment of all raw materials and process hazard is required.
What exactly is a "risk assessment of all raw materials and process hazards"
I thought that was the information I displayed by communicating the HACCP CCPs that exist after the application of all of my prerequisite programs including Vendor Approval program and a SOP for Testing raw materials?
Do I really have to demonstrate this for every individual raw material? We just blend and package dry blends like sugar substitutes (1 CCP). Could I just demonstrate the risk analysis by identifying all powders as having the same dangers? We have thousands of ingredients so I can't imagine going though them all.
This was a one point deduction so I want to make sure I don't misinterpret what is wanted here. It appears to be a huge pile of work for one point so I need to make sure I am understanding this.
any and all feedback and guidance will be appreciated as always.