I am looking for some feedback from all of the experts out there please!
We are having our first BRC audit in 3 weeks. We are a small operation that handles only raw meat, and in essence we are a large butcher shop with some packaging equipment that we load by hand (no running lines). In the history of the company (over 40 years), we have never had metal detection. In the past year we have implemented documented checks on the knives, saws, and pinning machine, and these are all visual checks. We use customer findings/complaint review to support that we are controlling this potential hazard.
I brought up (again) to senior management that I wasn't sure how our auditor would view the management commitment to food safety and our process for foreign material control without metal detection. Without my knowledge. we apparently have now purchased a new metal detector that will be arriving in 1-2 weeks. In most instances, this would be a good thing. Right now though with the audit so close, my head is spinning because I don't see how we can get it installed, everyone trained, reassess the HACCP Program and have documented procedures before the audit.
So my question to you - do we go with what we have right now, tell the auditor we have purchased a metal detector to improve our food safety going forward, and implement after the audit. Or try like heck to get it all done before the audit -
All comments are appreciated -