Advice sought drawing up a Policy for Meat Segregation

Hey everyone! 

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 

Donna :)

Hi Donna,

Here is a copy of my organic process flow, detailing segregation points. Hope this can be of help.

Jacqui

Thank you so much Jacqui I know what I'm doing now :)

Donna