Hello everybody,
I have a question regarding enclosed shipping area. Is it mandatory or preferably?
I have worked in 3 different food processors and all of the them had enclosed shipping areas.
This time around, we are talking about a RAW meat company, small size, federally registered but not BRC or SQF, grandfathered shipping from non- enclosed area, with logistically and financially impossibility of building an enclosed area.
Short of investing millions of dollars, we took every precaution we could think of to address this request. But it seems to be not enough and the CFIA VIC is giving us lots of grief and a deadline to fix the ‘problem’.
To fight the fight I am going to need some ammunition: do you happen to have a link to Canadian or USA regulations clearly stating that the shipping area MUST be enclosed?
Thank you!