I was wondering if anyone had any ideas/tips for how you store your raw materials?
We have 2 workstations for measuring the batches, with the mixing station in the middle. Our raw materials come in boxes/bags of 10kg-20kg packs. We use these quite rapidly so instead of decanting the raw materials into storage buckets, we keep them in their box/bag under the bench. However I have found that every time we have a fruit fly infestation, they love to congregate on and around the raw material packaging, and thus this becomes a food safety issue.
The pallets of raw materials are stored in the warehouse and then grabbed as per needed into the production area.
If you guys could share your process for both decanting and raw material storage? Should we instead invest in large ingredient bins for the raw materials, and implement a decanting procedure instead?
FYI we are only HACCP certified but will move to BRC next year