1 reply to this topic

[ahmadanita1]

Dear all, 

 

I'm going to developing BRC Food Safety v7 for dry imitation meats (made of Soy) production  but still confuse about how to determine the risk zones within the processing and storage facilities . 

 

I have do the risk assessment based on decision tree on FIGURE 3 PRODUCTION ZONE DECISION TREE 2 – AMBIENT PRODUCTS and found out that the production risk is low risk area.

 

Do anyone have another perspective? The product were dry, made of soya flour, store and produce on ambient temperature and ready to heat by customer. 

 

Many thanks, 

Ahmadanita 

 

 

 

[Gerard H.]

Dear Ahmadanita,

Do you mean ready to eat or ready to heat? That makes a big difference.

If the product is heated, the risks will obviously be lower.

Also helpful could be the Appendix about risk zones of the BRC norm. You need to consider this document too.

Hopefully the information above will bring you further.

Kind regards,

Gerard Heerkens