2 replies to this topic

[Qldboo5]

Hi,

I have done a search & couldn't see exactly what I'm after.  Basically, where does the BRC standards sit with Raw Lacto Fermented Vegetables?  I'm assuming they would be low risk during preparation and high care after fermentation & during packaging.  I tried to use the Decision Tree, but I just wasn't sure.

 

Any help for someone with experience getting BRC certification in a facility that prepares and packaging raw fermented vegetables would be greatly appreciated.

 

History is we have HACCP based food safety system, and a client now wants a GFSI, and we are considering BRC.

 

Small, family run business.

 

Thanks

 

 

[Koko LMQ]

Dear Qldboo5,

 

High care area is applicable for chilled/frozen RTE food with heat treatment for 70C/2' L.mono according to BRC decision tree in appendix 2.

 

KK

[Charles.C]

Hi,

I have done a search & couldn't see exactly what I'm after.  Basically, where does the BRC standards sit with Raw Lacto Fermented Vegetables?  I'm assuming they would be low risk during preparation and high care after fermentation & during packaging.  I tried to use the Decision Tree, but I just wasn't sure.

 

Any help for someone with experience getting BRC certification in a facility that prepares and packaging raw fermented vegetables would be greatly appreciated.

 

History is we have HACCP based food safety system, and a client now wants a GFSI, and we are considering BRC.

 

Small, family run business.

 

Thanks

 

Hi Qld,

 

A process flowchart would assist.

 

And perhaps a product specification if exists.

 

I assume "raw" means final product is NRTE. Seems illogical but i am unfamiliar with terminology "lacto-fermented".