Hello,
Working to SQF level 2 certification module 9. We are a seafood wholesaler. I am establishing limits in product descriptions, and it's reasonable that people would consume our yellowfin tuna raw. I have histamine and mercury levels established, but is there anything additional I should be testing and establishing limits of? There's a lot on the FDA side, and it's unreasonable to test every batch for clostridium, botulinum, etc. when raw consumption isn't the intended product use.
Any help would be appreciated!