Storage Controls in a Pork Factory

Good morning all,

I have roughly 10 years of SQF / BRC under my belt. I understand the codes and requirements well, but I am looking to try something not done before in my plant and am looking for guidance:

We process raw pork and make smoked sauages that are RTE Not shelf stable. 

Ownership is looking to create a raw pork product that is packaged for retail as well.

My question is:

Can finished raw product that is packaged in MAP trays and placed in master cases be stored in the same cold storage as cooked sauages that are also vacuumed packed and placed in master cases? 

Both of course would be packaged in separate pack rooms, but would need to be stored in the same cold storage prior to distribution.

What's your thoughts?

No risk that I can see

You just need to ensure that you have a procedure for when cartons are damaged

I would avoid storing raw pork above the smoked sausages, but other than that I don't see much risk as long as you are vigilant about pierced packaging

Great thank you all. I appreciate the responses.