Food Supplier HACCP: Sensitive Ingredient Post-Lethal Process Addition Process Checklist

Pre-testing can include supplier test results in the form of a Certificate Of Analysis (COA). Each lot of sensitive ingredient must have a supplier COA certifying ingredient negative for the target pathogen(s) or generated test results that indicate materials are negative for the target pathogen(s) per a predetermined sample size tested, e.g. Salmonella negative per 10 x 25-gram samples. If the COA or test results are not received for each lot, that lot of sensitive ingredient will remain on Category II hold until COA's (stating material negative for pathogens) is received. Hold/release documentation is required. If COA result is positive for target pathogen(s), reject that lot of material upon receipt. If the raw material is tested by the supplier and the result is positive for target pathogen(s), place material on Category I hold notify Designated Quality Function. Hold/Release documentation is required. Corrective action must be documented. The Food Supplier HACCP: Sensitive Ingredient Post-Lethal Process Addition Process Checklist mobile app allows you to replace your paper checklist with an Android or iPhone. The mobile form includes fields to document items such as critical control point ID, process step, monitoring activity/frequency, corrective action activity, and minimum CCP verification activities. Once the mobile app is filled out a secure PDF is generated. The PDF is easy to share, and a copy is stored in your account for your food manufacturing records. You can also use the App Builder to personalize and customize this mobile form.