Can anybody help, we had an audit a number of weeks back and recieved an N/C for not having a hazard anaysis and or risk assessment completed on the room temperature where we pack our product.
We pack fresh shellfish, and in the summer the temperature can reach maybe 15-18 degrees celcius.
Basically I need to proove to the auditor we dont need to reduce the temperature (ie have the girls packing in a chilling unit) in the packaging area. I complete temperature checks on the product but not on the room temperature...
We have a fast turn over of the product and once its packed we place it directly into the chill! (in saying that occasionally the temperature does rise above 5)
Has anybody ever come across this issue or have any advice! If there is risk assessment or hazard analysis all ready completed it would be really appreciated!
Thanks a million in advance