Hello,
I am the quality manager of a factory in Finland manufacturing snacks made of pellets, extruded snacks and potato chips.
I'm currently working with our VACCP plan for BRC and specifically I'm trying to figure out the vulnerability assessment of our pellets and spice mixes.
The flours used with our extruder and potatoes used in making chips are relatively easy of course, but the pellets and spice mixes are causing my hair to go gray. We have a relatively large amount of them to go trough and the work required seems endless to me.
As I understand we would have to make an assessment for every ingredient of the spice mixes and pellets separately, which is of course a lot of work for which we may not have the necessary resources to do properly.
Would anyone here have advice on how to do assessments on ingredients such as these efficiently? Mainly I would be looking for advice that would allow us to go trough these in a way that would avoid unnecessary work and preferably create a plan with actual value to our production.
Thank you in advance for any potential advice.