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Understanding High Risk and High Care areas - - - - - 1,315 Views

food safety fridays webinar BRC 8 high risk high care

Description: Where a site handles product susceptible to pathogen contamination, it is vital to understand the risks and implement effective controls that minimise this potential contamination. The terms ‘high-risk’ and ‘high-care’ define areas where chilled or frozen foods, which are particularly vulnerable to microbiological contamination, are handled. ‘Ambient high-care’ areas to reflect the lessons learned from outbreaks associated with a range of ambient products that had not previously been considered a concern, such as chocolate. The guidelines for defining products to be considered for processing in high-risk, high-care or ambient high-care areas are principally based on:

• the ability of the finished product to support the growth of pathogens (e.g. Listeria species)
• the survival of pathogens on the finished product that could subsequently grow during the normal storage or use of the product
• the protection that a food may provide to a pathogen

Download the Presentation Slides and Certificate of Attendance in the files library: https://www.ifsqn.com/forum/index.php/files/file/381-understanding-high-risk-and-high-care-areas


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