Welcome to a new week folks.
We are a small bakery (although large by artisan standards) that is preparing a written food safety plan to be compliant with FSME.
One question I have is are there industry standards for number of hours a week a business like ours should be allocating to making sure the plan is working correctly. We have about 140 employees (this includes a retail shop, delivery drivers, sales, marketing and administration) and operate in a total space of 20,000 square feet, of which 14,000 is production and 3200 warehousing.
Most of our processes are manual--no conveyers or extruders. We do virtually now storage of finished items,a ll bread and most pastries are shipped out the night they are baked.
About how many hours a week should we be allotting for inspections, verification and validation activities, education? 0.25 FTE/10 hours a week?