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hi there thatamp;#39;s dr. P again coming to you from Yarmouth Maine here at gerg food safety and today weamp;#39;re going to talk about the second kind of waste that we discuss in lean processing and thatamp;#39;s rework waste now in most food production rework waste has a very specific definition but weamp;#39;re gonna talk about that I mean thereamp;#39;s that kind of rework which is you know why theyamp;#39;re getting product back and you have to treat it a specific way under your rework step in your hazard analysis and your hasip or preventive controls plan you can have reprocessing you know where you hold over your sausage or your batter or whatever to be worked on the next day that brings its own set over its own set of problems and things like that but rework if you take a broader definition of it is doing things more than once okay how many times are we as small businesses reinventing the wheel how many times have you told somebody to put something back okay or to do yo