I just wanted to give a huge thank you to everyone who contributes to this forum. I finished my food science degree a year ago, started my job right after, and got to work learning about SQF and building a Food Safety program with the goal of SQF level 2 certification. After having our certification audit last week, we passed with no majors and just a few minors! Thank you all so much for taking the time to help people like myself wade through codes and help to improve our companies processes and procedures.
Also, a quick question! The auditor got me for some frost buildup in a couple of walk in freezers. Product stored inside these freezers is frozen cookie dough packaged in sealed poly film and then inside taped shut cardboard boxes. I have no problem taking steps to get rid of the frost, but was curious as to what the problem is with there being some frost buildup in a case like this, when I don't believe there is any food safety risk.