3 replies to this topic

[umabansal]

Hi,

We are a Gluten Free Bakery- Do we need to work on section-8 (high risk and high care zone)? Please advise.

 

 

Thanks in advance

[Dr.Khan]

Hi Umabansal

 

The simple answer is Yes

 

It will be lot easier if you exclusively product gluten free product and no gluten containing ingredient is on site, however , if you also produce gluten containing products the system as to more detailed.

 

As segregation of the both type of products will be require as well as segregation of all ingredients at every state has to be maintained.The systems must also identify all the utensils and equipment have also be documents.

 

Kind regards

Dr Humaid Khan 

[pHruit]

Hi,

We are a Gluten Free Bakery- Do we need to work on section-8 (high risk and high care zone)? Please advise.

 

 

Thanks in advance

It's going to depend to an extent on exactly what you're making - you need to read through Appendix 2 of the standard (starts on page 89) to determine where you sit. If unsure then worth discussing with the certification body you'll be using.

[Leila Burin]

Hello, well, it depeds if your final product product is micro sensitive (Listeria HC or HR, Salmonella ambient HC); or not,

it is not related if you have the potential for cross contact contamination due to an allergen. You can also seen the BRC Gluten Free VM.

Best regards,

Leila