We are having an issue witour policy on butter. We have to "temper" the butter before we can use it because at refrigerated temperatures the butter cannot be used. The butter is too hard when it is cold and we have to warm it up a bit before we use it. To do this, we put it in a non-refrigerated warehouse until it reaches about 65 degrees F. We then use the butter, but the issue is when we don't use an entire pallet of butter during the production run. We currently put the unused butter back into the warehouse and refrigerate it.
Our auditor was not too fond of this, but called and asked her friend, a dairy expert. the expert said that there is no food safety risk, but there is a quality issue. The butter could bcome rancid and have an off taste and smell in the cookies. We do a taste test on our products every day, which should mitigate this issue.
Now, we need some documentation that shows that the way we handle our butter has no risk to food safety. Does anyone have documentation of research that proves this "theory"?
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