How much should I charge for develop and implementing a Seafood HACCP Program. Frozen (more or less 100 products) and Fresh (more or less 32 products) Seafood.
The following are some FDA observations.
You do not have a written HACCP plan that outlines controls for a food safety hazard that is reasonably likely to occur.
Your review of critical control point monitoring records does not ensure that the records are complete and verify that they document values that are within critical limits.
Your sanitation control records do not accurately document the conditions or practices observed at your firm.
You do not maintain records that document the location of harvest by State and site, quantity and type of shellfish received and name of the harvester OR registration number of the harvester vessel OR the identification number of the harvester issued by the shellfish control authority.