Hi all,
I have a question I have a hard time finding an answer to. We manufacture flavors, like vanilla extract, coffee extract and more like that, next to repackaging of spices and herbs.
But, we also occasionally make a batch of hand sanitizer (away from the other production lines, when nothing else is produced), once every quarter to half year. I'm working on implementing SQF here, but I can't figure this one out. We have procedures to make sure the hand sanitizer and it's ingredients pose no risk to the other stuff we're doing, but I need to bring it to a proper HACCP and SQF Level.
Any idea how to tackle this? We use ethyl alcohol as an ingredient for our food products, so that's already covered by our HACCP plan, but the hydrogen peroxide falls outside of our food manufacturing. We do store it in a locked chemical storage of course. Any inspiration?