Complete newbie to this and have been unsurprisingly thrown into the deep end by my company and I have no idea where to start.
We have had a consultant come in and has set up a new HACCP plan for us. Within this plan are some new CCP's and prerequisites which, due to the inexperience of senior management, have never been seen as an issue before. We are a fresh produce packer and all produce supplied by us is either washed or washed and cooked at the final stage before consumption by the final consumer i.e. whole Brussel sprouts, apples, pear etc. One of our processes involves ice made using mains water. It is solely used to top fresh vegetables, which should be washed before consumption.
Should we be environmentally testing the ice machine for listeria as has been suggested? How do we do this? Should we test our packing surfaces for anything else? I have approached several places about this and they have been very unhelpful and start talking in scientific terms which I have no idea what they are talking about and the kit all seems expensive so can someone explain in layman terms what we should do.