Hi all,
This might sound a daft question but here goes! We prepare cut vegetables, salads and juices in our facility and until now putting the RTE products (salad, dry coleslaw mix etc) into cold storage has always been a CCP with a critical limit of 8°C. But in a recent audit the auditor suggested that this may not necessarily need to be a CCP as it can be part of our pre-requisites. I argued that since there are multiple methods of storage temperature monitoring on our site for this that it should remain a CCP but it definitely made me think twice.
Am totally open to being told I'm right or wrong about this.
Andy