Hello everyone,
I have created the Food Safety plan for my company (distributor), however I did not include alcoholic beverages such as beer and Sake. My reasoning behind this is that since we are distributors all the food safety hazards that can be controlled on our end are controlled through good manufacturing practices. But I am wondering if I should also keep records on our temperature controls for these products as well since this will only affect their quality and not their safety..
I would really appreciate any advise with to this matter.
Thank you in advance!!