Hi everyone,
I'm facing the Costco's food safety small supplier audit.
The "supplier monitoring" part state as follows: "A requirement that the facility's raw material (including packaging) suppliers operate under a Food Safety Management System, which includes a HACCP plan and annual third party audit"
What is a Food Safety management System? What should I state in my Supplier approval program and how should I manage the subsequent supplier approval?
Any tips would be really appreciated, as well as some actual examples.