I am developing a HACCP plan for a company that makes vegetarian meat substitutes. They are high risk products that requires refrigeration. They do not own refrigerated trucks, and they do not deliver their own products. Customers (mostly distributors) come to the plant and pick up the product . Do I include shipping as a CCP? Is it the responsibility of the manufacturer to make sure the distributor transports the product with the proper temperature? Is so, what needs to be monitored? Is it enough to make sure the truck is refrigerated, or do we have to verify the truck is the proper temperature?
I don't know if it makes a difference, but the goal of the company is to eventually get BRC certification.