We are a packaging manufacturer considering a move to High Hygiene BRC (direct food contact ), currently Basic hygiene. I'm scoping out the project and wondered how other people approach biological controls for direct food contact applications.
I know we don't need to a create a highly sanitised pharmaceutical type environment, but how clean does it need to be? Can this be controlled with a simple thorough cleaning programme? If so, do people use certain disinfectants, and how often do they thoroughly clean? After each job?
Interested to hear about others experiences