Good day Sir Charles,
Thank you Sir.
Yes sir, the dropped product is a whole fish and the final product is canned tuna.
The floor of the processing plant is made from Polyurethane with antibacterial properties and the water supply is chlorinated.
Maybe In our case, the associated risks that maybe of great concern when the raw fish comes in contact with the floor would maybe the foreign matter that may cling to the raw whole fish but washing the fish thoroughly would greatly reduce the risks, hence washing the fish after when it comes in contact with the floor would be an acceptable counter measure, is it right sir?
But a validation would be necessary to verify that the BCP risk is minimal, right sir?
Sir may I also ask for the link of the thread or published material that highlights the acceptability of the counter measure for the case, would be using it as a reference to support the procedure will be making to handle the same case. We are planning to include it in our GMP-SSOP Manual.
Thank you very much Sir Charles.
God bless you :)