Do you have or store allergens?
1. How do you protect non-allergenic products from potential contamination from allergenic products?
Do you have a freezer?
1. In case of an ammonia leak, How do you prevent your raw materials to be contaminated with ammonia?
Do you have pests in your warehouse?
1. how do you prevent contamination from pests?
You need procedures stating how are you going to handle hazards that may have a potential to contaminate your raw materials. Your
HACCP Plan will have to have a risk assessment to guide you in how to handle this hazards to protect your product or raw materials.
I hope this helps.