We are a SQF certified facility that deals with loose leaf tea. I am Barrel Aging tea at my facility. I received a empty used whiskey and rum barrel from a local distillery. What I did was put the tea in mesh bags and placed it in the barrel so that it can hopefully get the essence of the whiskey. I have a several questions.
1. How do I document this in my HACCP Plan? I will run a hazard analysis but does it become a separate process? All we do is blend and repack here to ship out to wholesale customers. So our flow map is pretty straight forward.
2. The distillery that supplied us the used barrels are they a contractor or a Supplier?
3.Do I need Specs for the barrels?
4. What I was going to test for as soon as the batch is complete was Salmonella, E-Coli, Yeast and Mold. Is there something else I should test for?
5. Does the barrel have a risk I should be aware of?
Thank you in advance guys