We have started to subcontract some work to a sporking/ padding company. When I have looked into BRC/IOP requirements i need a procedure in place. Can anyone help?
I know i need to do a hazard analysis
I have a similar question that is almost similar to the above. ISO 22000 requires FSMS to have control over all oursourced processes that may affect end product conformity.
Scenario 1 - We ask a Company to co-pack for us base on our "secret recipe" Pineapple Jam at their facility which is certified to ISO 22000. Thats well and good. We have no issues on the term outsource processing!
Scenario 2 - We ask a Company to supply us de-skinned fresh pineapples for us. Subsequently, we process our own Pineapple Jam.
Since we do not grow them or de-skin the fresh pineapples and these processes are obviously performed by another party in the "other" food chain, are these considered out-sourced processes that are the purview of ISO 22000 requirements or are these simply considered as purely "ingredients" coming through the food chain or do we consider all ingredients as "out-outsourced processes".
Your comments appreaciated.