I'm in my work placement for university, I recently started in a cooked bacon company in May 2014. We have had a few issues with Listeria in the finished product.
I just need some advice on getting rid of it as there is no other quality team members in the factory and I've just been threw into it with minimal training (not to make excuses lol)
Is there any early detection tests I can carry out? we don't have a Lab on site and it takes 6 days to get any results from the outside Lab we are working with.
Any advice will be beneficial as I just received an email that our quality consultants wont be back to January!
Thanks in advance