Our recent audit was tagged with a new finding. Hazard analysis for coal was found not carried out for our BarBeque product. This was newly added in our scope. Do somebody help me out to answer following queries in this concern?
1) Do I take "Coal" as a raw material or a processing aid or any other category?
2) Other than carcinogen theories all around, are there some logical and proven hazards under physical, chemical and microbiological categories?
3) Are there any affordable controls available to control hazards related to coal used in BBQ production?