(please move this post to a more relevant board if the one I've chosen is incorrect!)
I'm the Technical & QA Manager of an importer and wholesaler of cheese, cured meat (both currently being stored in separate cold store rooms) and ambient products.
My directors are currently toying with the idea of extending our range to raw/uncooked meats.
I know that the products will need to be segregated (not stored with the cured meats), but does anyone have any recommendations on how to store these types of products?
We are wanting to work towards being BRC accredited next year for the Storage and Distribution standard, so I would like to ideally be set up from the beginning to be able to conform to any storage methods that would be approved by that system.
What I'm thinking is purchasing a separate storage fridge with data loggers to monitor the temperatures every ten minutes... beyond this I am stuck.
Could different species be stored in the same fridge?
Any advise appreciated! Thanks guys.