Hello! I work for a company that up until now has only ever worked with dry ingredients.
We are developing liquid sauces and I am having trouble figuring out what level of temperature verification at shipping and receiving is necessary. As we cannot know the validation for the hottest point in every truck, how can I train our employees at shipping and receiving on how to be sure the ingredients we are receiving were transported at suitable temperatures? Should they take the temperature of several different points in the truck? Should they also take the temperature of the product/ingredient itself? Would it be ok to only take the temperature of the outside of the box, or should they also open to take the temperature of the product itself?
(also same questions for shipping finished product requiring refrigeration and/or frozen).
I am really not sure how far to take this. Could I get away with simply having the supplier sign a letter of guarantee stating transportation conditions will be suitable, and not check at all?
If anyone has any experience with what level of monitoring an SQF auditor would expect I would really appreciate it!