11 replies to this topic

[ColbyHolstein]

Running into a bit of a situation with a potential suppliers for spices.

 

We are unable to get documentation (third party audit). Additionally, one supplier is located in another country (we are not the importers, but are receiving it from the importer).

 

We were wondering if sampling and testing for Salmonella is adequate verification of these suppliers. The concern is that we are missing other important hazards like cross contact or foreign material. 

 

Supply-chain program and FSVP according to FDA says that sampling and testing is an adequate verification activity, but what testing is enough to be sure that a raw material is really safe?

 

As background, we do not have a kill step for spices, they are added to product that does not receive another lethal step.

 

Thanks in advance for any feedback.

[SHQuality]

What standard are you following?

 

If you're BRC certified, and the importer is not GFSI certified, they have to either provide you the information you're requesting or allow you to get it from the manufacturer.

 

I can name a plethora of potential risks that need to be checked. I would add listeria, coliforms, and an overall plate count to the salmonella test you mentioned (salmonella is an especially high risk in sesame). Depending on the spice, there can be serious risks of cross contamination with allergens as well. And I haven't mentioned the risks of foreign material (metal, glass), molds, mycotoxins and other spice specific issues like coumarin or forbidden colorants in things like capsicums (chili pepper) and dangerous amounts of pesticides residues.

 

If you can't avoid this supplier, I would do a risks assessment on the raw materials they provide and insist that all the relevant tests are performed before the material is released. I've had quite some experience in the field of spices, so if you share the exact raw materials they deliver I might be able to point you in the right direction regarding the relevant risks.

[CaliforniaFS]

To start... you need to create specifications with your potential supplier that is the importer on record, that specification should include following the FSVP law. If your risk assessment identifies the spice to have salmonella as a known biological hazard with a high probability and you want the spice tested it should be on your specifications with your supplier. Request a COA with all your shipments. 

 

At the end of the day if they can't provide you with your requirements they don't need to be your supplier. It's not worth the stress on you. Also, you should still do random testing on the products since they appear to be high risks in addition to what they provide just as a part of your supplier approval program.  

[Tony-C]

What standard are you following?

 

Posted in the SQF Food forums

 

Running into a bit of a situation with a potential suppliers for spices.

 

We are unable to get documentation (third party audit). Additionally, one supplier is located in another country (we are not the importers, but are receiving it from the importer).

 

We were wondering if sampling and testing for Salmonella is adequate verification of these suppliers. The concern is that we are missing other important hazards like cross contact or foreign material. 

 

Supply-chain program and FSVP according to FDA says that sampling and testing is an adequate verification activity, but what testing is enough to be sure that a raw material is really safe?

 

As background, we do not have a kill step for spices, they are added to product that does not receive another lethal step.

 

Thanks in advance for any feedback.

 

Hi Colby,

 

By your description the spices are high risk because they could contain hazards such as pathogens that will not be controlled by your process and will be present in your finished product. I have seen quite a few recalls related to pathogens in spices, it is a common occurrence. This means the spice is regarded as high risk, the supplier may be regarded as high risk as well.

 

In the case of a high risk raw material such as this it would expected that as a minimum the supplier is certified to a GFSI benchmarked standard or an on-site audit is conducted by competent auditor with a scope that covers SQF Food requirements if you are SQF certified/looking to be certified.

 

In addition to this, I would be sampling each incoming batch for pathogens (and +ve release the raw material) until I had developed some history with the supplier.

 

One possible solution may be to treat the spices yourself to remove any pathogens but seeking a new supplier would seem to be the easiest solution.

 

Kind regards,

 

Tony

Edited by Tony-C, 20 April 2023 - 05:00 AM.

[ColbyHolstein]

I appreciate all the comments and advice. SHQuality, to answer your questions, we are SQF certified and the spices we are seeking are garlic & peppercorn and sage & herb. There might also be truffle oil, I'm not sure if we're getting documentation for that or not yet.

[CaliforniaFS]

I appreciate all the comments and advice. SHQuality, to answer your questions, we are SQF certified and the spices we are seeking are garlic & peppercorn and sage & herb. There might also be truffle oil, I'm not sure if we're getting documentation for that or not yet.

I can send you a completed FSVP supplier assessment, product risk assessment and SOP if it will help you understand the process better, let me know. I can relate when it comes to difficult suppliers and you have no choice but to do the extra work.

[ColbyHolstein]

CaliforniaFS, I'll gladly accept any references that I can get, thank you.

[CaliforniaFS]

CaliforniaFS, I'll gladly accept any references that I can get, thank you.

I’ll email end of day when I’m back at desk.

[Charles.C]

I’ll email end of day when I’m back at desk.

 

Hi CFS,

It would be equally appreciated if you could post on the Forum since a Primary objective of the existence of the Forum is to enable Sharing.

[CaliforniaFS]

Hi CFS,

It would be equally appreciated if you could post on the Forum since a Primary objective of the existence of the Forum is to enable Sharing.

I will! When I get back to my office ☺️

[kingstudruler1]

am i remember your situation correctly?   this is also all untreated?

 

I'm sure there is some kind of other forces working against you.   However, sage, peppercorn, garlic are pretty easy to source from a gfsi certified supplier in the USA that will treat it as needed.    

[JustynaDBD]

I will! When I get back to my office ☺️

hey, are you back to the office yet? :)