Good afternoon IFSQN, I am new to the food safety position, and working to improve traceability before our next audit (1 month away). My question is : Does every item on site need to be documented in the product specifications & ingredients lists? We occasionally use our kitchen for product testing, so there are a lot of one-off ingredients. Will I need to document every ingredient, or just the ones being used for retail manufacturing? I am about 1.5 days in, and have already gone from 33 product spec sheets to over 110. I'm sure by the time someone responds I will have found 10 new ingredients hiding in the warehouse. Please let me know what the best course of action would be. I doubt upper management will be happy to obtain Letters of Guarantee and 3rd Party Audit Results for a single 15oz can, but I am just trying to follow the rules. Thank you.
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