BRC Zoning in cheese factory
Started by Frankied, Dec 11 2012 09:16 AM
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
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
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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
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