Dear forum members.
I need your help to categorize my five production zones as LOW RISK, HIGH RISK and HIGH CARE according to guidelines of BRC issue 6.
1- Meat Shop: receive fozen or fresh meat from Raw Material Store, thawing, cutting, sorting and supplying to Service Line.
2- Vegetable Shop: Receive chilled or fresh vegetables from Raw Material Store, washing, sorting, cutting and supplying to Service Line.
3- Service Line: Receive meat and vegetable from respective shops and keep them at appropriate separate storage areas. Issue material to Cooking as per recipe.
4- Cooking: Receive material from Service Line as per recipe. Issue cooked material to Filling and Sealing.
5- Filling and Sealing: Receive cooked product from Cooking, filling in the retort pouch and sealing. Liquid filling is through machine's liquid filling tank and solid is filled though manual process.
After filling and sealing, the sealed product is sent to retort process.
I would be grateful for you support.
Regards:
M.Zeeshan Zaki
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