Good morning,
The production team are pushing me to be able to utilise a piece of equipment for cooked meat and raw meat. Starting the day using it for cooked meat and then moving over to raw meat.
I have listed several reasons to the production why this is not feasible and should not occur many of them people and process related. I would like to benchmark against what others are doing. Does anybody else have this scenario in their facility?
Thank you in advance,
Jenny