Hello,
I manage the food safety program in a bakery/distribution center for a small C store chain. We have a coman produce sandwiches for us, but we just receiving a cold tuna salad sandwich. I am under the impression that I should have been involved because we need a seafood HACCP on top of our normal RTE sandwich HACCP. Am I wrong or missing something? Can someone point my in the right direction code wise? I'm upset with our marketing VP who decided this without involving me so I need to tread carefully.
Thanks.
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