I work as a QA Officer at a company that produces tofu.
We make both white tofu and a marinated tofu (which is white tofu marinated in soy sauce).
There have been many underweight white tofu recently and my boss would like to re-work them by slicing them and making them into our marinated tofu.
The issue here is that he wants to re-work white tofu which have been made on different days/batch numbers.
I told the boss that doing that will mean that there will be no way to trace the products original batch number AND if in any case there was a problem on the one of the batches of the white tofu that is re-worked, the entire batch of marinated tofu would also have to be discarded.
My boss thinks the likelihood of this happening is low and he'd still 'take the risk' of using 7 different batches of white tofu to produce the marinated product.
What do you guys think of this?
We're certified under SQF Level 3.