What are the Differences between High Risk and High Care?
Started by Ayşegül, Nov 24 2011 04:09 PM
Hi My Friends,
İs there anybody to explain clearly main differences between high care and risk areas and products.On the other hand can you have any idea about enrolment program..
Thank you very much for your sharing
Ayse
İs there anybody to explain clearly main differences between high care and risk areas and products.On the other hand can you have any idea about enrolment program..
Thank you very much for your sharing
Ayse
Anyone here can share the EMP risk based example?
CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step.
Raw material risk assessment - where to list turmeric used as a colour?
Risk-Based EMP Response by Zone for E. coli vs Salmonella-Listeria
BRCGS Clause 8 – Production Risk Zones for Baked and Fried Snacks
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Have a look at the attached decision tree, hope it helps.
Beantester
Production Zone Decision Tree.pdf 256.53KB 165 downloads
Beantester
Production Zone Decision Tree.pdf 256.53KB 165 downloads
5 Thanks
Dear Ayşegül,
This topic has come up before and revealed that considerable confusion exists due to the existence of various nomenclatures/ interpretations, official and otherwise (eg were you referring to BRC as per beantester’s useful example ?).
See the links below, especially the long and detailed first one –
http://www.ifsqn.com...dpost__p__42839
http://www.ifsqn.com...dpost__p__23095
http://www.ifsqn.com...dpost__p__49612
Rgds / Charles.C
This topic has come up before and revealed that considerable confusion exists due to the existence of various nomenclatures/ interpretations, official and otherwise (eg were you referring to BRC as per beantester’s useful example ?).
See the links below, especially the long and detailed first one –
http://www.ifsqn.com...dpost__p__42839
http://www.ifsqn.com...dpost__p__23095
http://www.ifsqn.com...dpost__p__49612
Rgds / Charles.C
1 Thank
all is very clear now.Thank you very much friends. Ayşe
Anyone here can share the EMP risk based example?
CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step.
Raw material risk assessment - where to list turmeric used as a colour?
Risk-Based EMP Response by Zone for E. coli vs Salmonella-Listeria
BRCGS Clause 8 – Production Risk Zones for Baked and Fried Snacks
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