Hello all,
I am hoping that someone can enlighten me on food safety culture for warehousing operations!
I am the Quality Manager of a company that is BRC storage & distribution accredited (we also have a food safety certification for manufacturing).
I've just received a non-conformance against food safety culture (clause 1.1.2) as the auditor stated that although I had a plan and regular updates, there was nothing specific for warehouse staff in term of food safety culture.
I am struggling to find anything to put on my plan: we only dealt with packed food ingredients, no temperature control and we already have cleaning schedules which are followed (the auditor even complimented us on the cleanliness of our warehouse).
Has anyone has some ideas as to what I could add to strengthen our food safety culture in the warehouse?
Thank you all for your help.