5 replies to this topic

[LizSoda]

Hi everyone! We had our SQF re-certification audit last week (we passed with a 94!) one of our minors was not having a letter of guarantee or statement from our seafood suppliers stating that they guarantee 100% the species identification on the raw material (shrimp, salmon, cod, flounder, etc.) has anyone been through a similar situation? We do visual inspections and tasting of our final product, we thought that was enough as our control method. Does anyone have a templet of a letter of guarantee regarding species identification they care to share so I can send to our suppliers? Thank you in advance.

[Scampi]

I don't have a letter, but this may help

 

https://www.fmi.org/...vrsn=23527b6e_2

[Charles.C]

Hi everyone!   We had our SQF re-certification audit last week (we passed with a 94!  ) one of our minors was not having a letter of guarantee or statement from our seafood suppliers stating that they guarantee 100% the species identification on the raw material (shrimp, salmon, cod, flounder, etc.) has anyone been through a similar situation? We do visual inspections and tasting of our final product, we thought that was enough as our control method.

 

Does anyone have a templet of a letter of guarantee regarding species identification they care to share so I can send to our suppliers?

 

Thank you in advance  

 

Hi Liz,

 

I hope you're not working with Red Snapper - Lutjanus X et al et al et..............

[The Food Scientist]

Hmm well you do tasting and visual but is your team trained to distinguish Seabass from Flounder from Mahi Mahi? That is not enough. You will need to reach out to the supplier for these letters of guarantee. Because fraud is very common in the seafood industry. 

[paulam1]

Not into the seafood application, however, for sausage, we require the LOG completed annually for porcine to be verified. You can also have the product tested for identification once a year, and add this to your raw material risk analysis to validate the product is truly documented as what it is received as.

[Charles.C]

Not into the seafood application, however, for sausage, we require the LOG completed annually for porcine to be verified. You can also have the product tested for identification once a year, and add this to your raw material risk analysis to validate the product is truly documented as what it is received as.

 

Hi paula,

 

Identification is a good suggestion but I fear that in the context of OP, a small fortune might be involved.

 

This LOG business is an American aberration.

 

PS - @Liz - examples of LOGs have previously been posted on the Forum if you don't mind doing a bit of searching.