Scope of HACCP Audits

I'm new to the whole HACCP plan. Kind of just thrown into it and learning as I go. I work for a food distribution company. We do not process any foods but we do receive and store them. I have noticed in the prior audits they only audit us for fresh seafood but never audit for our fresh meat.  Is there a reason for this? Should I still create a HACCP plan for the fresh meat?  

the audit may be custom for one or a few customers your company and all they want is the seafood side.

your company should have haccp plans for everything under the roof.

I guess I have to get to work.  I assumed I should make one for everything, but since the audit don't cover the other items I believe they didn't see it as important.  Since I am now taking over this department I want to do things properly and not cut any corners.