1st time poster so bare with me...
Im reviewing a HACCP plan for a fishy business (no pun intended) and i have a question about their process flows which nobody seems to be able to answer.
Part of their business is to BUY RTE and RTC packed Fish products such as shrimp in brine, king prawns and fresh sea fish products both frozen and fresh to which they store then sell on essentially UNPROCESSED.
As a PRP these are obviously clearly segregated from each other during storage and transit best as possible. and so looking at potential risks i dont see any reason why they cant be grouped in one process flow /hazard analysis/ just because they are RTE / RTC??
Of course if any processing occurs by the nature alone such as hot or cold smoking would require individual process flows / groups but where nothing other than storage, picking and re-distribution im sure i can get away with it?
What do you think ?
i attach an example of a process flow im currently working on..