Hello and thanks in advance for any and all assistance,
To start off I'm a 23 year old recent college graduate with a degree in Supply Chain Management. I work for a company that stores imported perishable fruits (apples, citrus, avocado, asparagus, grapes, berries, ect.) as a third-party firm, and also has abilities to repackage using a citrus bagging machine, berry sorter, and hand-pack stations.
We are a very new firm, and I am in charge of our food safety program. We have gone with PrimusLabs GFSI Version 1.6 as our GFSI standard, and I successfully completed the implementation and audit a month ago, implementing the program in only two months. I am receiving post-corrective actions results today or tomorrow. We did very well on the original audit.
Now, we are looking into handling a customers' import of fresh fish (salmon) in storage and inbound/outbound; as 3rd party. This requires a HAACP program, one which we have used a consultant to assist with.
I am wondering if there are any tips or recommendations for this to help me cover all my bases. I did very well in the food safety program and do not want to lower my work standard for this.
Some specs: The product is already palletized w/ gel packs to keep cold. Remember, this is fresh fish; not frozen. The fish needs to be temp'd coming in the facility and be between 33-38 degrees F. We are a large cold storage operations, we are unsure if we want to develop a CCP of our temperature. If you have any ideas, I'm all ears. I'm very new to this realm of the world so I'm learning new things every single day.
