I am completely redoing my Food Fraud Vulnerability Risk Assessment (SQF) and am struggling to differentiate between the mitigation strategies for high-risk and low-risk ingredients.
We have a robust supplier documentation program, and require third-party audits, letters of guarantee, and COAs for all purchased lot numbers for all of our ingredients regardless of whether the ingredient is high- or low-risk. However, we recently lost a point on our audit for failure to implement more specific measures for the high-risk ingredients (ie. spices and extracts).
Any thoughts or advice would be greatly appreciated!