So we're working on really dialing in our warehouse/distribution processes. We've always kept food safety plans, flows, risk assessments, etc and have had them checked by 3rd party audits annually but no one has every questioned our temp controls. We store and distribute two main items- whole produce and fresh-cut produce. For the fresh cut item- while we are temp controlled and monitored and all the things, do we need to call this out as a process control? Or in the case of Primus, a CCP? I seem to be getting confusing answers from regulatory and 3rd party opinions. So how has everyone else approached this? With the fresh cut NOT being produced on site. Thanks!
veruca