Hi Mccabanero,
It would depend on the supply chain and history with the supplier. Assuming it is a new raw material I would be maximising controls as per BRCGS Global Standard for Food Safety Issue 9 clauses:
3.5.1 Management of suppliers of raw materials and packaging
3.5.2 Raw material and packaging acceptance, monitoring and management procedures
BRCGS Global Standard for Food Safety Issue 9 Clause 5.4.4 Guidance states:
Depending on the perceived risk, assurance controls may include:
• certificates of analysis from raw material suppliers
• raw material testing
• supply chain audits
• use of tamper evidence or seals on incoming raw materials
• enhanced supplier approval checks
• mass balance exercises at the raw material supplier
I would be testing each batch coming in to develop a level of confidence in the product/supplier.
I would do the same with Butter initially but may be easier to manage especially if you can source close to home.
Regarding Spices some useful info here: Guidance on Authenticity of Herbs and Spices - Industry Best Practice on Assessing and Protecting Culinary Dried Herbs and Spices
Kind regards,
Tony
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