we are just newbie in SQF/ GSFI world and this is my first ever project for SQF certification of our bakery ... our suppliers are BRC audited and are approved suppliers for our flour mix and ingredients ... now my confusion about the testing and samplings is that do we need to re test all the raw material batches ?? and our finished product from each batch ?? we are small scale industry if we need to set a on site lab or what kind ? or we should contact the other labs for the sampling and testing? how often this is required? against what all microbes or specifications the products to be tested for ??
all the information and any sample documents regarding this are most welcomed and appreciated
please and thank you