I have a question regarding Food Safety Plans for a public warehouse. We were advise by the auditor for our SQF certification that we would require a Food Safety Plan for each customer. Considering we only store and transport items from our warehouse, we could potentially have many short term customers, or long-term customers with hundreds of products. I am trying to think about the best way to adhere to the SQF requirements without being impractical as we only store and ship finished/packaged dry foods and non-hazardous items. It seems to make more sense to do a Food Safety Plan per type of item than per each customer, (e.g. animal feed). I am new to the food industry, so any advise or insight will be greatly appreciated!