I am the nominated SQF Practitioner at a winery in the south west of Western Australia. We are a small operation and therefore I currently I work 2 days a week. We also have our bottling manager who is HACCP trained as a back up SQF practitioner for when I am not on site. Talking to our audit provider this is sufficient under the code.
That said, each year during vintage (2-3 mths) we become a 24hr operation in the winery (not bottling). Is there anyone here who also works in a winery who would be willing to share how they manage SQF practitioner coverage during vintage?
Thanks in advance !