Looking for input from the many knowledgeable members here!
We are a small frozen stick novelty mfg. in So. California.
The owner is in the process of negotiating to lease/rent out a portion of our production floor space to a small company that will self produce produce ices in tubs, cups, and flavor concentrate gallons. I have not had a chance to review the HACCP plan they currently operate under and they have never had a 3rd party audit.
My question is what I need to do to incorporate them into our HACCP and Food Defense. My thinking is as long as we vet any personnel with access through background checks and I do a hazard analysis that documents their processes and how we will keep the 2 entities, ingredients, and products separate I should be covered for my any audits. Really want to get this right as we are inspected beyond our 3rd party by the State, Fed, and Army.
Thanks in advance for any guidance!