Oh man, that sucks!
Food safety wise:
- Thorough investigation of all materials (Ingredients, finished product, etc.)
- Probably alongside an inventory sheet so you can check off as you go.
- Discuss with ownership in advance how to best proceed with discarding/etc (for example, box of spices, will it be an immediate discard? Will it be moved to an area to be investigated furter, etc.)
- Document with pictures as thoroughly as possible, as this will most likely turn into a large insurance claim OR lawsuit
- If you have counsel on retainer, discuss with them in advance if discarding product is their suggestion or if labeling , sequestering, etc would be their suggestion
- Investigation of machinery or utensils for fitness and risk of contamination if re-used (can you completely sanitize, is it saturated beyond acceptable levels for re-use, is it just plain broke
- Sequester, document. Basically everything above except you probably won't be discarding a lot of this stuff (except maybe utensils)
After that, the "how much sanitization will the floors/walls need" comes in, if you are even going to remain in that location.
It goes without saying, you should NOT sell/ship ANYTHING that was in those buildings until several people sign off on it as not being adulterated as per FDA's definitions.
Edited by TimG, 30 July 2021 - 03:39 PM.