My company is a surimi-based products manufacturer. After boiling and frying, we will cool our products to under 4ºC. For boiling products (fish ball), the products will be moved from 100ºC water to tank with ice to cool it down. For frying products (fish cake), we will fry it at 90-120ºC and cool it down in a chiller.
Then we will pack them in a packing room with normal room temperature before blast freezing the products. We only have cooling fan there.
However, after audit, we got a NCR saying we do not have packing room temperature monitoring.
This is what auditor wrote = "the room temperature of the packing room was found not monitored. The needs of room temperature monitoring were found not being identified and assessed"
So what should I do? I bought thermometer hygrometer. My friend told me that the temperature of the room need to be safe for the product. But since my products are not yet need to be frozen and already chilled, is it okay if the temperature of the room is only ambient temperature. Kindly help and I tried to find reference but I did not find any.