Product processed: stuffed seafood portion.
We receive in a stuffing already prepared that has as ingredients milk, cheese and the biological hazard identified is S. Aureus. The stuffing is added to salmon fillet to make a roulade that is portioned after that. The product is shipped out raw to the final customer and has to be cooked prior to consumption.
How far I need to go with the receiving of the stuffing in question? As it was identified in the HACCP plan, the temperature of the stuffing is taken at receiving and only if it's above 45 Fahrenheit we will contact the supplier to provide info that the product wasn't exposed more than 4 hours above 45 and never over 70. I do conduct a micro-test for S. Aureus on a quarterly basis. Is that enough due to the fact that the final product is not ready-to-eat?
Thank you for any insight that you can provide.