Hotel ? Retail product ?
So many possibilities, eg raw material, process, distribution, customer mishandling.
All complaints from the same production lot ?? Product complained within use-by date ?
Any in-process QC testing/eating of finished product of same lot(s) ?
Any remaining stock of same production lot ? >>> Re-testing.
The typical procedure is to verify the complaint(s) if possible. eg attempt to recover complained of product/parallel stock ex related distribution source.
I suggest you attempt to verify the complaint, preferably via the customers hopefully retained product/ same time-lot purchased other packs. Or yr own stock if available.
we are catering company , specialized in serving ready to eat chilled diet food.
total complaints received : 4 , within 10 days , different lots.
samples of all food available ,sending samples to microbial examination every 6 months , but I think it is very costly to keep sending samples to Lab testing after complains .
after tasting the food it was fine , customers claim that they kept the food chilled and had it during the next day of production.
but all the samples taken after portioning step , so dispatch and delivery not covered, maybe this will not make our samples representative ?
how the handling of raw chicken affect the smelly chicken point?
our chef is suggesting to enrich the marinade , you think this will solve the issue or it will just cover a serious hazard in the product?