Not sure where to post this, but I figured this forum what the most suitable.
I am asking for my fellow food safety professionals guidance in a tough situation:
We produce a variety of sauces, some use Parmesan cheese. Today I discovered our Parmesan Cheese used in our batches were contaminated with mold. The batch technician lied to me (QA MGR) and stated there was no mold on the cheese he used, which long story short is impossible. The owner got involved and defended the batch technician stating 'heat kills mold what is the big deal, we have been using moldy cheese since the 90's!'
This is a drop in the bucket of issues at our facility, but this is by far the most concerning. As a food safety professional I am sickened by this and am shocked by the owner encouraging this type of activity. I am posting this as I am not sure what to do next, other than look for a new place of employment. We are under the guidance of SQF and the FDA..
What would you do in this situation?
Thank you in advance.