Hi there, I've been a long-time follower of this great forum and am greatly appreciative of all the salient tid bits I've been able to come across. I'm gonna take a shot in the dark here and fish for some more. I've been tasked with designing and implementing the food safety system at our warehouse in hopes of attaining SQF certification. We are a store of finished food product and as of recently, ambient dry raw ingredients-both of which contain allergens. The food product I know there isn't too much to worry about as far as storage practices since they're all enclosed in jars and cases then wrapped up on a pallet. My question is in regards to the ambient dry ingredients.
1.) Do these products need to be segregated or stored in a particular way to meet SQF compliance?
2.) Allergen spills-are separate cleaning tools required such as brooms and shovels? Disposition?
Any help would be greatly appreciated! Thanks!! Gianni