I am new to the food side of my company and we are a 3PL ambient storage facility that is starting the HACCP and SQF journey. We are dry storage only and most pallets come in and ship out without us doing anything but putting it in the rack, along with some case picking. We have some ingredients (dried fruit/sugar/nuts) and a couple raw materials (flour), but most of it is RTE or items that are going directly on grocery store shelves. If we see food outside the packaging it's considered damaged and always set for disposal. We do not do any repacking.
I am looking for guidance on allergen storage and can only find info for raw materials (which we do segregate). All of our product is palletized, and a lot of it is in packaging (bag, can, bottle), in a box, and wrapped in stretch wrap. We also have some liquids in drums and 250-gallon containers that contain allergens as well as bagged product on a slip sheet and wrapped in stretch wrap. We also have things like nuts, seeds, and sauces that are technically RTE, but are used as ingredients by those we ship to.
I've seen reference to package in package storage, but cannot find anything official on the FDA website. Google searches take me to forums or info on raw material storage for manufacturers. Looking it up for retail takes me to food prep info, nothing about how to organize allergens when stocking shelves.
Can someone please share any info on "package in package" that is a little more official? Or keywords to use in my searches?
Do we need to segregate liquids in a drum, or will having disposal on our HACCP plan be okay since even if it's water damage, many items would be tossed or sent back based on customer disposition? I can't image that breadcrumbs falling on the stretch wrap of sesame oil (in a bottle in a box) would be an allergen concern, but sesame oil dripping onto bagged breadcrumbs would damage it regardless of the allergen concern.
Bagged peanuts over bagged raisins okay if the customer makes trail mix even though not all the mixes have peanuts in them?
I am pretty sure I'm overthinking the entire HACCP process, and would rather have too much info than too little, however I'd rather not recommend the warehouse rework everything if it's not needed.