7 replies to this topic

[FoodSafety2020]

Hi All

 

I work for a cheese manufacturer which is certified with SQF at Food Quality level. I am developing specific procedure(s) to assure food safety for products which are produced by an approved co-manufacturer which is not GFSI certified. 

 

Products: ready to eat shredded cheese(s), air packed or MAP packed, refrigerated storage 

 

Drafted procedure:

 

(1) At Co-manufacturer end 

 

- Annually collect HACCP documents (Letter of Guarantee, Product Spec, Production Flowchart, HACCP table etc..)

- Obtain COA per shipment from the co-manufacturer

- Perform supplier audit (annually or every 6 months) which includes documents/records review and on-site audit  

- Co-manufacturer must specially properly implement these programs: Food Allergen Control Program, Environmental Monitoring       Program, Sanitation, Foreign Matter Control Program in addition to other pre-requisite programs/SOPs  

 

(2) At receiving 

 

- Collect samples and test for pathogen of concern. Hold and release.   

- Annually assesses the supplier using co-manufacturer (or supplier) score card

 

Any other recommendations to add to the procedure above

 

Thank you,

 

O.C

Edited by FoodSafety2020, 10 February 2022 - 07:59 AM.

[LILDANNY50]

I'd also review their pest control and trace procedures to ensure they can fully trace and have mass balance of the product. 

[Brendan Triplett]

This looks like a job for SQF Supplier Approval.  I attached a pdf that goes over everything needed.  Its a good place to check and see if anything is missing and gives good guidance on what Edition 9 is looking for.  Hope it helps.

 

Cheers!

Attached Files

•  Approved-Supplier-Program-Guidance-Document.pdf   115.2KB   21 downloads

[Brendan Triplett]

You could also use this for co-manufacturer.  Similar guidance from SQF from edition 9.

 

Cheers!

Attached Files

•  Contract-Manufacturers-Guidance-Document.pdf   108.18KB   23 downloads

[sqflady]

Why aren't they GFSI certified?  I would strongly encourage it to them.  It is almost unheard of for food manufacturers not to be certified in this day and age.

[Spidey]

Why aren't they GFSI certified?  I would strongly encourage it to them.  It is almost unheard of for food manufacturers not to be certified in this day and age.

 

I believe this to be a misconception.  As a small company that primarily works with small companies, both on the supplier and customer side, this far more common than you would expect.  Less than 1% of our customers inquire about food safety, and of those that do, a HACCP or GMP certification in addition to a supplier questionnaire will satisfy their requirements.

[olenazh]

Agree with Spidey: I'm currently working for a very small company (7 workers) co-packing products for many brands - and this company's never been GFSI certified, only federally registered. That's been OK with the customers so far.

[Brendan Triplett]

With smaller companies I have seen them get away with just answering the supplier questionnaire and a letter saying that food safety standards are monitored and a clear plan for cleaning procedures and cross contamination controls is in place.

 

Its not great but at least it is something.

 

Cheers!