I am currently working for a company that is planning on selling a consumer product in the United States. I have received training on HACCP systems but seeing as we are just starting out there is a lot to consider and nothing is put in place yet. The main thing I am trying to figure out is what we are responsible for. The Company I work for doesn't actually produce anything (manufacturer) as we use contract manufacturers for everything. But at the end of the day it is our name on the product.
Does this mean the responsibility of creating the food safety plan/HACCP plan is on the contract manufacturer?
My best guess for what we are responsible for is the following:
- supplier approval
- contract manufacturing approval
- product release
- complaint management
But I would really appreciate some perspective on how to start implementing systems.