Traceabilities- What to include for Salsa

Hi All 

I'm trawling through a SALSA audit prep and looking at the traces that have been completed, historically for BRC I would include weight records and temps etc however the site hasn't provided copies of anything like that.  So should they be included?

In addition to this, what % do you deem appropriate to not be able to account for, eg general loss? The example I have looked at can not locate 18.66 kg of sauce,  some I expect to be yield loss in a mixer etc but not almost 2 10kg  tubs of the delivery and no action or further review has been documented

Thanks

I would investigate that sauce loss.  SALSA or no, that suggests to me there is waste at the end of the run which is going in the bin.  Fair enough but you need to establish that and ideally record it.  It might be an opportunity as well for the team.  Also if you have something like that (especially if it's expensive) could you plan your run sizes to multiples of the tub to avoid waste?  Or would that just create waste elsewhere?

I'll leave others to confirm what documents are needed for SALSA as it's not a standard I know well but strictly speaking a lot we "routinely" get ready for BRCGS auditors aren't strictly needed for trace, it's just easy to knock off other sections of the standards at the same time (and also wrong foot the auditor by volunteering it.)  So we ALL do it.  Include other records associated with the trace and either have it there ready or show them and then they may not ask for more.