Good day,
We're a winery with BRC certification for food safety, our scope is the production and bottling of red, white and rosé wines, MCC and liqueur and contract bottling and labelling. There is a possibility of brewing beer in our facility. If you any of you could be so kind as to give some advice pertaining to the following questions:
1. What implications would this move have on our BRC certification.
2. How would this affect our BRC procedures.
3. Could the brewing of beer in our wine cellar negatively affect our wines?
Thank you so much! Any comments would be greatly appreciated.