I'm wondering if there are some other Food Safety personnel on this forum that work within the alcohol beverage industry. I've been the Food Safety specialist for a winery for approx. 8 years now, and sometimes I find I have to get creative or stubborn when answering questions from employees - (ie: We aren't a dairy, so we aren't going to kill anyone) or I have a struggle dealing with some external auditors as they don't understand our product (ie: no salmonella will not live in our product - due to pH and alcohol content - prove it?)
Would be nice to bounce some things off of others who also understand the uniqueness of this "food" product.
Thank you in advance.