1 reply to this topic

[Frankied]

hi


We produce emmental cheese , under BRc guidance note they have zoned hard cheese as low risk up to the packing point - emmental is semi hard ,the process is enclosed up to the vats and then the cheese is open to the environment at the whey removal press- vatic and in the brine tanks ...Q is do we zone all this low risk/enclosed product are or high care, views welcome , thanks , frankie

[Tony-C]

hi

We produce emmental cheese , under BRc guidance note they have zoned hard cheese as low risk up to the packing point - emmental is semi hard ,the process is enclosed up to the vats and then the cheese is open to the environment at the whey removal press- vatic and in the brine tanks ...Q is do we zone all this low risk/enclosed product are or high care, views welcome , thanks , frankie

Hi Frankie

Enclosed areas can be regarded as low risk, exposed product areas High Care or High Risk depending on your process & interpretation. There is guidance in the appendices of the BRC Standard.

Kind regards,

Tony