Hi Everyone
In our factory we have the following
High Care Area,
Raw/Butcher Prep Area (Low Risk)
Production area where ambient curry powder is made and wet sauces (Low Risk) - to be frozen.
We are looking at doing TVC, Enteros, sampling for food contact surfaces and listeria for non food contact, floors, walls and drains etc (All within the High Care Area)
My question is, should i be doing the same in the low risk areas where non on the products are heat treated such as powders, raw meats and fish, and cold fill wet sauces)
Many Thanks
Martyn