Greetings to all: I am a longtime reader, first time introducing myself to your site. I am the Food Safety Practitioner for Public 3PL warehouse in Michigan. And had been involved in the food business for over thirty years as Sanitation Manager, HACCP Coordinator and in Quality Management.
I need guidance material with a little more detail then what I am reading from WFLO Commodity Storage Manual. For the most part I understand the guidance material in the book about time and temperature. I was hoping for some more specific information about staging area in Food Safety Process Flow. This staging area, is where we unload the perishable goods to sort through and label without recouping or removing the packaging material. In other words, all inbound material is delivered to our storage facility in pre-packaging form without further processing from our warehouse staff.
My question: The staging area is not a temperature control room. How do I manage the Time and Temperature risks, taking in consideration the product is pre-packaged
Thanks for any information you can provide on this topic
David