We are currently trying to improve our standards to a BRC level.I was little confused on define areas as Low Risk,High Care and High Risk.
All products are frozen desserts and are ready to eat once defrosted. Ingredient used are cream, pasteurized egg, flour, chocolate etc. I believe all ingredients are safe to eat as are either ready to eat or have been pasteurized.
Even though processes such as heating and baking occur in the bakery, these are for rising flour and melting chocolate not to reduce biological hazards.
Please could someone advise if the whole production process can be just defined as High Care. Furthermore would you agree that CCP's would only be freezing down and raw material storage temperature as baking is not reducing microbes in the case.