My company is in an odd situation that I'd rather not get into the long details about. Long story short, we are a fairly new (<5 years old) raw sausage manufacturer that shares a facility with another meat processing company (this other company manufactures many other products that we do not process, ie cut steaks, ground beef, chicken, etc). When we originally started our company a few years ago (prior to me taking over the QA department), our USDA inspector wanted both companies to operate under the HACCP Plan already in place for the other company. Fast forward a few years. Our process, including hazards and CCPs, differs from the company we share space with. I wrote our own HACCP Plan according to our process and flow chart. This was my first HACCP I have ever written, and excluding the HACCP Certification class I took a couple years ago, I had zero help/support with this task. Don't even get me started on the nightmare it has been with SQF and our shared space/HACCP. Apparently I wrote our Food Safety and Quality Manual for the SQF code well enough for us to get certified regardless of the glaring HACCP issues.
Now that the "short version" of our history has been told, I need your help! We received an NR from our new USDA Inspector for not having a Pre-shipment Review. Her and I had a nice talk today where I explained our whole situation and she was very understanding regarding the very basic HACCP plan I put together and how it is currently a work in progress.
Does anyone have a basic example of a Pre-shipment Review they are willing to share? I need to do my Corrective Action for this but I really have no idea what I should have on here. I plan on having the Pre-shipment Review done daily at the end of the production shift and prior to the finished product being shipped to an offsite freezer facility.
Thanks in advance.