Just looking a bit of advice drawing up a policy for meat segregation.
One of our customers we supply to Co-Op so we can only use Co-op approved slaughter and processing sites for this product. We also use non co-op approved sites for other products (which aren't going to co-op). The last time the auditor came in she asked if we had a policy in place to segregate non co-op and co-op approved.
I'm not overly sure how to draw this up as a policy or what to include, if anyone has any tips or info that would be fab.
Thanks in advance