We manufacture raw organic coconut macaroon and we had issue with red velvet flavour which contains beetroot powder. We made few other batches with the same powder and they seem to be ok ( haven't had any complaints as we sold all the stock). At the same day we were producing other falvours which did not have any spoilage and are prefect.
How should we investigate the mould in red velvet flavour which got spoiled?
What company should do in this situation from food safety and quality perspective?
Thank you very much,