Good day Sir/Ma'am
Dear Sir/Ma'am,
would like to ask if it is strictly necessary for food processors to identify the individuals/personnel who are handling raw uncooked and cooked food material, specially during transition, though a succeeding final process like retorting is present.
An example Sir/Ma'am would be like that of canning fish products. The raw materials (fish) will be recieved, washed and precooked (initial coooking) in the same area, after the cooked raw material had undergone initial cooking it is sent to a cooling area wich is isolated from the latter area.
Is it strictly necessary to identify the personnel whos handling the uncooked and cooked raw materials during transition,
like that of color coding of uniforms, provision of additional uniforms and etc?
hoping for your answer soonest.
Thank you.
Respectfully yours.
RaymondD