I currently received a NC for 2.3.1. I just started working at a herb and spice powder company that had lil to no documentation
I did a Gap audit and the auditor said there was no evidence of verification and validation of the food safety plan for new products.
I have always looked here for advice so now im asking if i could get some help with this
I suggest you consult the free Guidance, eg -
What does it mean?
New products and revisions to existing products are generally developed in the food research laboratory or at
best, in pilot scale. However, commercially produced products are likely to have more process variability than
bench or pilot products. The supplier must have a procedure in place to ensure the safety of products escalated
from bench/pilot scale production to full commercial production. This will include a food safety plan for new or
revised products, shelf-life trials and validation, label declarations, allergen cross-contact trials, raw material,
ingredient and packaging trials.
This applies to new products, changes to existing products and introduction of new materials or pack sizes.
This is not a mandatory element as not all facilities are involved in product changes or new product
introductions. However any SQF certified site that does introduce new products, packages or product revisions
must have a documented procedure in place and implemented.
What do I have to do?
The supplier must describe the methods and people responsible for the process by which new products are converted
into commercial applications. Methods should include specific procedures required for transition from pilot plants and
test kitchens to full-scale in-plant production.