Hi,
I work for a company that makes fresh sushi which we sell to a warehouse store who in turn sells it to their customers.
There was already a HACCP plan in place when I started this job and since we passed our SQF audit with it I didn't really question it other than when we made process changes. It includes a plan for our rice and a plan for our fish/shellfish.
My question is, do we need a separate plan for our vegetables? They are included in our fish/shellfish plan but only as part of the process. I can't help but feel like they should have their own plan. Do they fall under the "turned into something else" category? Since they are left raw I feel as they require their own plan. Not everyone on my team agrees so I thought I would bring it here.
We use avocado, cucumber, and green onions which are rinsed in vegecide and processed daily. We cut what we need so no storage after processing.
Thanks for the input!
Rhonda