Is this criteria same as internal of PFV. production ? If yes we should record and separate lot that delay time over standard for closely monitoring to next step , record to quality control daily file for further traceability or improvement.
" there are sometime over than delay time ; QC will check the sensory of crab meat and inform to supplier add more ice for good preservation. "
The Quote above I think it is only corrective action at working place . Isn't comply with GMP. system.