Hi all!
I hope to find some help from you guys.
We are designing small good factory with quite broad range of products. But with one product I don't have experience with. And I am bit puzzled how to treat it.
We are builidng a smoke house where we will cold and hot smoke good like salmon, trout and other fish, duck, chicken and dry cured bacon.
The last product is causing some problems to me. We will produce two types of bacon. Smoked Dry Cured Bacon and Dry Cured Bacon.
Now how would you classify this product? would it be classified as a Ready To Eat and therefore processed in High Risk area along with others, or would it be treated as uncooked that need to be segregated from others?
I think Smoked Dry Cured Bacon would be safe to handle with other ready to eat products, but I have some concerns about Dry Cured Bacon, which will be just washed, sliced and packed after curing...
What your thoughts? I would appriciate your input.
Thanks
Alex