Hi all,
Our company is looking at opportunities cutting/wrapping cheese for smaller companies in the area that don't have the equipment. We would receive the finished cheese product and just run on the flow wrapper and store in the cooler.
I'm wondering what documentation we need to be compliant with SQF. Product traceability dictates that we must be able to trace one step forward and one step back. If it's just one step back, all we should need is lot numbers and COA's from the small cheese producer, right, we wouldn't need details on where they source their raw ingredients? I guess I'm wondering if we should consider this customer a supplier as well since we will be receiving a product from them and running it on our equipment. Do we need all the same documentation that we would need from a new supplier?
Thanks,
C. Holstein