High Risk and Low Care, what is ok and what isn't?

Hello everyone! :lol:

Looking to obtain SQF certification in June, one of the things we are going over is the separation of our processing areas (referring to clauses 11.7.1.1 and 11.7.4.5)

11.7.1.1 The process flow shall be designed to prevent cross contamination and organized so there is a continuous flow of product through processes. The flow of personnel shall be managed such that the potential for contamination is minimized.

11.7.4.5 Product transfer points shall be located and designed so as not to compromise high risk segregation and to minimize the risk of cross contamination.

Our facility is a vegetable processing plant, and currently our layout of the processing rooms makes it a bit difficult to adhere to high risk and low care areas. Some employees are so relied on that they are constantly going back and forth between the zones. Wondering if it would be acceptable to have a section in high risk that is marked showing where they are allowed to cross back and forth? (these employees do not handle product, they just deal with packing product and/or paperwork).

Also, does anyone have a production office located INSIDE production? :uhm: :huh:

Hi ZowNit,

I don't think any GFSI-recognised FS  Standard  uses the terminology  "Low Care". Possibly for obvious reasons.

The details of yr Process will relate to the appropriate designations.

PS - the Glossary defines -

High risk food

High risk area

Low risk food