Co-Manufacturing with Kosher Supervision – Hazard Analysis

Hi everyone. We are an SQF certified food manufacturer in the U.S. We currently have multiple Hazard analysis and flow charts encompassing all products and processes. We are currently Co Manufactuing for a Kosher company but using our product and processes. We have created a flow chart for the Kosherization process, but I am wondering if our current Hazard analysis for products will cover their products as well where it is the exact same process except for the Rabbi's supervision. Thank you in advance.  

We manufacture kosher and it's not mentioned anywhere in my HA.   I do have paperwork regarding Kosher in my system, but not in the HA.   So I think you're good personally, but you could pop it in easily enough for an HA and flow chart, if you wanted...

Depends what you're making too perhaps....If you're bleeding out animals, etc, the Rabbi would probably be a little more vigilant than at my place where there's very little risk of breaking Kosher rules.

Our flow charts and other HACCP documents make no distinction for identity preserved and non-IP products (Halal, organic, nonGMO, etc.), they use the same processes and have the same CCP limits.

The properties that religious identity preserved products usually focus on are metaphysical or 'quality' characteristics.

We manufacture kosher and it's not mentioned anywhere in my HA.   I do have paperwork regarding Kosher in my system, but not in the HA.   So I think you're good personally, but you could pop it in easily enough for an HA and flow chart, if you wanted...

 

Depends what you're making too perhaps....If you're bleeding out animals, etc, the Rabbi would probably be a little more vigilant than at my place where there's very little risk of breaking Kosher rules.

Excellent, thank you for your reply. We make cheeses and no animals are harmed in the process :) The Rabbi's supervise the milking, pumping, cheese making and cutting. All CCP's and process steps are in our current HA and flow charts except for the Rabbi supervision. 

Our flow charts and other HACCP documents make no distinction for identity preserved and non-IP products (Halal, organic, nonGMO, etc.), they use the same processes and have the same CCP limits.

 

The properties that religious identity preserved products usually focus on are metaphysical or 'quality' characteristics.

Great, thank you for your reply.