Good morning Scampi,
Yes, we already have a USDA approved HACCP plan within our facility (we are distributors) specifically for our red meat where we take into consideration all the hazards possible for the incoming product. Now that i will be developing the food safety plan only for all TCS foods (only requirement for distributors) i am wondering if i should include the meat products since we already have its HACCP in place.
Therefore, we already have written time/temperature control indications and records. I think having the food safety plan will include exactly the same controls since the only requirement from PCHF rule for distributors is to include time/temperature preventive controls.
In this case it seems as these products should not be included in the food safety plan, correct?
The same concept goes for our seafood since we already have our seafood HACCP in place.