COA requirements in bakery products?

Hi,

Hope everyone is well.

A customer asked for a COA on our products. We are a bakery and produce muffins, cakes, cheesecakes, etc. We do environmental testing (Listeria and Salmonella), water, allergen testings. We do not test the product itself. my question is: what are the regulations, rules, procedures in providing a COA? i thought COA are only for raw materials? please help!

Thank you!!!

Hi

It depends on the finished product specification and any quality test that you do on the product to verify. Any quality control that you perform to ensure the product is within the spec, you can put it in the COA (Sensory, Physical, micro, or chemical). Also I suggest to ask your customer, what is their criteria of product spec.

Hope it helps

Perhaps a certificate of compliance would be more appropriate if you don't have finished product specifications that you test the finished product to? 

For example statements of compliance to the sensory elements of taste, texture, aroma and a statement to the effect the product has been manufactured in accordance with the approved recipe and manufacturing instructions?

Hi,

 

Hope everyone is well.

 

A customer asked for a COA on our products. We are a bakery and produce muffins, cakes, cheesecakes, etc. We do environmental testing (Listeria and Salmonella), water, allergen testings. We do not test the product itself. my question is: what are the regulations, rules, procedures in providing a COA? i thought COA are only for raw materials? please help!

 

 

 

Thank you!!!

Hi shyshadow,

The basic answer to yr query is that a COA can, in theory, be for anything you care, or your customer cares, or possibly both.

The usual discussion is the difference between COA (or CofA) and COC (or CofC) for which some other threads here go into.