My company recently had an audit SQF (we are a bakery) and one of the minors we had was that we do not have a hazard analysis for raw materials which affect product quality.
We do have a raw material hazard analysis for Biological, Chemical and Physical hazard and I was hoping to add a few quality points (Integrity and Sensory) but I am just confused on all the possible quality hazards and how to rank the risk assessment (high, medium, low, negligible).
For instance milk chocolate wafers
Integrity - color might be off, size of the wafers might not be to specification
Sensory - aroma and flavor could be off (old lot/not correct chocolate)
Of course the following would affect the final product.
Can I use a likelihood x severity table to determine the risk? If so, how would I do that with so many factors that could deviate the ingredient quality.
ps. We do have a food fraud and vulnerability assessment done for each ingredient. We thought that that assessment would be enough to cover the quality aspect as we included our supplier CoA frequency, country of origin, supplier relationship etc, however the auditor deem it not sufficient.