Risk zones within the processing and storage facilities
Started by ahmadanita1, Mar 24 2018 06:35 AM
Dear all,
I'm going to developing BRC Food Safety v7 for dry imitation meats (made of Soy) production but still confuse about how to determine the risk zones within the processing and storage facilities .
I have do the risk assessment based on decision tree on FIGURE 3 PRODUCTION ZONE DECISION TREE 2 – AMBIENT PRODUCTS and found out that the production risk is low risk area.
Do anyone have another perspective? The product were dry, made of soya flour, store and produce on ambient temperature and ready to heat by customer.
Many thanks,
Ahmadanita
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Dear Ahmadanita,
Do you mean ready to eat or ready to heat? That makes a big difference.
If the product is heated, the risks will obviously be lower.
Also helpful could be the Appendix about risk zones of the BRC norm. You need to consider this document too.
Hopefully the information above will bring you further.
Kind regards,
Gerard Heerkens
Do you mean ready to eat or ready to heat? That makes a big difference.
If the product is heated, the risks will obviously be lower.
Also helpful could be the Appendix about risk zones of the BRC norm. You need to consider this document too.
Hopefully the information above will bring you further.
Kind regards,
Gerard Heerkens
Risk-Based EMP Response by Zone for E. coli vs Salmonella-Listeria
BRCGS Clause 8 – Production Risk Zones for Baked and Fried Snacks
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