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