addendum
For consideration -
Just an IT Example
My favorite of the bakery’s offerings was Kottman’s Sacher torte, rich chocolate cake layered with marzipan, ganache, butter cream and jam and covered in chocolate ganache,
http://www.nwitimes....eb59643c28.html
or -
http://www.theauberg...53-sachertorte/
Yummy-Yummy !
ex BRC7
HIGH RISK (CHILLED AND FROZEN)
This is a physically segregated area (see below) designed to a high hygiene standard where practices relating to personnel, ingredients, equipment, packaging and environment aim to prevent contamination by pathogenic micro-organisms. Products which require handling in a high-risk area meet all of the following:
1• The finished products require chilling or freezing during storage to preserve food safety.
2• All components have received a full cook process to a minimum of 70ºC for 2 minutes or equivalent (see Appendix 3) before entry to the area.
3• The finished products are vulnerable to the growth of pathogens (e.g. Listeria species) or the survival of pathogens, which could subsequently grow during the normal storage or use of the product (e.g. if a frozen product is defrosted but not immediately consumed).
4• The finished products are ready to eat or ready to heat or, on the basis of known consumer use, are likely to be eaten without adequate cooking.
1. Y/N (Sachertorte?)
2. Y
3. Y/N? (Sachertorte ?)
4. Y
HIGH CARE (CHILLED AND FROZEN)
This is an area designed to a high standard where practices relating to personnel, ingredients, equipment, packaging and environment aim to minimise product contamination by pathogenic micro-organisms. Segregation (see below) of the high-care area and access arrangements to the area shall minimise the risk of product contamination. Products which require handling in a high-care area meet all of the following:
1• The finished products require chilling or freezing during storage.
2• All microbiologically susceptible components have received a process to reduce the microbiological contamination to acceptable levels (typically 1–2 log reduction of micro-organisms such as Listeria species) before entry to the area.
3• The finished products are vulnerable to the growth of pathogens or the survival of pathogens, which could subsequently grow during the normal storage or use of the product (e.g. if a frozen product is defrosted but not immediately consumed).
4• The finished products are ready to eat or ready to heat or, on the basis of known consumer use, are likely to be eaten without adequate cooking.
1. Y/N (Sachertorte?)
2. Y (but probably “atypical” ?)
3. Y/N? (Sachertorte?)
4. Y
(Normally, i think, a fully-cooked product (eg 5-6D) is associated with high risk rather than high care, ie “prevent” rather than “minimise”.)
Any “N”s will, i think, imply process either has no (BRC) high risk/care zones, or a BRC exception has occurred.
This list looked quite useful -
Some Guidelines Non Potentially and Potentially Hazardous Food Products.pdf 570.02KB
198 downloads
A key question is - Why is it stored frozen ? If the reason is "for Safety" it is unlikely to be "Low Risk."
