The company I work for makes RTE jerky products. We are BRC certified and just had our audit last month. We deal with soy and wheat as allergens and have them both validated by using Neogen swab kits. However, we have a customer that wants to use fish sauce in a new recipe. Fish is obviously much more difficult to test for as there are no (to my knowledge) test kits available.
My question is this: Can we validate our sanitation for fish allergens based on our validation for soy and wheat? Our SOP's and SSOP's are the same regardless of the allergens.