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SQF V8.1 section 2.3.2 - Raw material validation


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#1 maylao123

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Posted 09 November 2019 - 10:05 AM

We are a RTE meat company and SQF certified. I am reassessing our purchasing policy.

 

According to SQF V8.1 section 2.3.2, we need to have COA for every raw material we receive, however in our current practice we are not able to get COA from every supplier.

 

Then what should we do? Should we send out for testing and what we should test for?

 

Also for high risk raw material, we need to validate the COA, by what kind of methods?

 

Something I am still confused about is that since all the raw materials will go through kill step at the end of our process, why we need to have the COA of micros / test micros for all the raw materials upon receiving?  Please advise.


Edited by Charles.C, 09 November 2019 - 10:17 AM.
reformatted


#2 SirraSingh

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Posted 10 November 2019 - 07:18 AM

Hi maylao123

 

Here is some methods which can be helpful for your to make the validation of RM and Suppliers. 

 

For COA receiving, you can easily describe by doing a risk assessment on associated hazards coming from RM. after that you have to put them into your spec. in case your RM are counted as low or medium risk than you will proceed for a declaration of conformity or on grantee letter. 

 

For COA validation:- you needs to make a SOP's for those RM COA's which are counted as high risk as per risk assessment after make the minimum frequency of validation. and send the samples to any approved lab for cross checking the COA. 

 

Validation Frequency:- i suggest to take references from your local governmental agency such FDA. 

 

 

if you needs any further assistance or support to design the SOP or risk assessment sheet, please feel free to contact with me on my mail id basau.khator@outlook.com 

 

 

regards 

Basau Khator  

  



#3 3560lynne

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Posted 12 November 2019 - 11:31 AM

Your haccp plan has a lethality step for pathogens of concern; therefore, not receiving COA's on raw material (beef, pork, poultry) would not pose a risk to food safety. The receiving inspection is doing it's job, checking product temp, truck temp setting, tampering evidence, etc and storage temps are adequate. You answered your own question in that last line of your post. 






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