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
Zoning Classification for Dishwasher Loading Areas
Cannery Risk Zoning Guidance for New Canning Facility
Should Mango Trees Around a Factory Be Removed?
Technical Guidance for Factory-Scale Tempeh Production Under BRCGS
Packaging Area Zoning - High Care vs Low Risk
[Ad]
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
Zoning Classification for Dishwasher Loading Areas
Cannery Risk Zoning Guidance for New Canning Facility
Should Mango Trees Around a Factory Be Removed?
Technical Guidance for Factory-Scale Tempeh Production Under BRCGS
Packaging Area Zoning - High Care vs Low Risk
Can an SQF Practitioner Report to a Corporate Manager Instead of Factory Manager?
Would Your Food Factory Pass a Sensational Media Inspection?
Customer Requests No Foaming on Feta Cheese Containers – Is That Okay?
Looking for Example of a Hygienic Zoning Document
What Are Acceptable TPC Limits for Zone 3 in RTE Cheese Plants?