Last week I was at a seminar to review and discuss current US legislation on food safety. It included representatives from GMA as well as state offices. One of the items in the new legislation is rating facilities by risk. Current high risk facilities in the US consist mostly of meats, fih, shell fish and eggs.
It was discussed at the seminar that due to recent issues, anyone handling nuts would also be considered high risk.
This week I was reviewing an SQF audit from a nut supplier and found that they do not consider roasting a kill step (no CCP) and SQF considers them to be exempt from High Risk Food categories.
That leads me to the question, are nuts a High Risk Food?
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