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What extra factors should be considered in the food safety plan when starting to produce RTE Products?


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#1 Willis Morgan

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Posted 16 September 2020 - 01:14 PM

Hi we have been producing non RTE products for many years and recently our CEO had an offer from an RTE customer and we are currently looking into what we would need to change to our food safety plan to be able to produce it. We are SQF certified for the past 3 years and have had no trouble passing our audits. I am in the preliminary stages of writing a new plan for this line and any input from any one that has experience would be very appreciated.

 

 

Thanks, William



#2 The Food Scientist

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Posted 16 September 2020 - 06:26 PM

First step is HACCP. A new entirely brand new HACCP for RTE products. 


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


#3 Charles.C

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Posted Yesterday, 01:29 AM

Hi we have been producing non RTE products for many years and recently our CEO had an offer from an RTE customer and we are currently looking into what we would need to change to our food safety plan to be able to produce it. We are SQF certified for he past 3 years and have had no trouble passing our audits. I am in the preliminary stages of writing a new plan for this line and any input from any one that has experience would be very appreciated.

 

 

Thanks, William

 

Hi William,

 

Yr query is a little confusing, eg -

 

https://www.ifsqn.co...ed/#entry132175


Kind Regards,

 

Charles.C





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