Hello all,
I am hoping you could help me with your knowledge and experience.
We are a CDN bakery who manufacture cookies and breadsticks.
We are looking into dry seasoning (using a tumbler) with sunflower oil and pretzels which we do not manufacture in our facility.
This is a completely new product, process, equipment and sanitation that we need to implement.
The potential customer is asking about chemical testing and I need some guidance on what needs to be tested and why?
It is all coming at me so quickly and I don't have enough time to research it on my own.
Any guidance/direction you could offer would be greatly appreciated.
Confused and overwhelmed,
KBMB