Dear,
I am managing a commisary and we provide the products to various food chains. We are BRC and HACCP certified facility. Few days before we were having an audit and I have to face few questiuons first time. In comiisary we have to prepare various products and not all are used on same days. For producing one product 2-3 different other ingredients are used. For exame to make vegetable mix salad we have to use boiled vegetable and cheese. On finished and pacakged mixed salad we are mentiong shelf life of 5 days. Auditor asked that all the ingerdientr/products which are being used to make finished products should be labeled.
If we are cooking mixed vegetables, we have to mention the produiction and expiry date. But thsi will be used in mixed vegetable and we state 5 days shelf life for mixed vegetable. I am really confused how to handle it. Should I sate the production and expirya date of inprocess ingredient as well. Please guide me. Thanks
- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Recorded Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More