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Understanding High Risk and High Care areas

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#1 Simon

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Posted 24 January 2020 - 07:06 PM

Understanding High Risk and High Care areas

 

Taking place:
Friday, January 31, 2020 - 03:00 PM - 04:00 PM UK Time

This is a 10.00 AM Eastern US Start

 

Presenter:

Dr. Andreas Souliotis, Consultant, TUV Hellas

 

Webinar Overview:

Where a site handles product susceptible to pathogen contamination, it is vital to understand the risks and implement effective controls that minimise this potential contamination. The terms ‘high-risk’ and ‘high-care’ define areas where chilled or frozen foods, which are particularly vulnerable to microbiological contamination, are handled. ‘Ambient high-care’ areas to reflect the lessons learned from outbreaks associated with a range of ambient products that had not previously been considered a concern, such as chocolate. The guidelines for defining products to be considered for processing in high-risk, high-care or ambient high-care areas are principally based on:

 

• the ability of the finished product to support the growth of pathogens (e.g. Listeria species)
• the survival of pathogens on the finished product that could subsequently grow during the normal storage or use of the product
• the protection that a food may provide to a pathogen

 

Presentation Slides >>

 

Webinar Recording >>


Best Regards,

Simon Timperley
IFSQN Administrator
 
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#2 Simon

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Posted 31 January 2020 - 05:16 PM

Chat logs from today's webinar:

 

Andreas Kennedy : Hello from Texas
Emily Taberara : Hi all! From Canada
Marina Luetkenhaus : Hi from Germany
Amisse Aly : Hi from Mozambique
Clint Fairow : Hello from beautiful Central Illinois...
Cathy Davies : Cathy from New Jersey
Narongchai Yookittichai : From Bangkok
Tanja Baker : Hello from Belgrade, Serbia
Angela Di Conza : Hello from Italy
Vijay  Baghel : hi I am from india
Mario Payán : Hi, from Nicaragua
Mario Araujo : Hello from Portugal
Octavia Yankosky : Good Morning everyone from Indiana
Ingrid Cravioto : HI, Copenhagen
Yograj Thakur : hi all from india
Patricia Maldonado : Good morning from wonderful Guatemala!
Amit Kheradia : Hello from Indiana
Jannatul Kadir : hi.from.Malaysia
Liz Lee : Good Morning from Langley BC
Randy Keir : Good morning from Canada
Roma Bhati : hi from frozen canada
Shaila Wadud : Hello from BC, Canada. Good morning
Jason Agustin : Good Morning from Toronto Canada
Muhammad Shahid  Iqbal : hello from Pakistan
Hannah  Amponsah  : Hello from Ghana
Zahra Hadi : hello from London UK
Murali  Murthy  : HiI am Murali From NADA Dairy KSA
Jaspreet Kaur : Hi, I am from India
suma lakshmana : hello from Cork, Ireland
Rachelle Jeffreys : Hello from Meto-Atlanta
KEE KEE GOH : Hello from Malaysia
susan owen : Hi from North Wales
Daisy Kaur : Daisy from Canada..
Mathew Kavunkal Easo : Hi from Belleville,Canada
Silvia Michanie : Hi Silvia Michanie, Buenos Aires
Lupita Mondragón : Hello from Mexico
Syed Farhat Raza : Hello Syed Farhat Raza from Aaquascot Limited Scotland UK
Viviana Delgado : Good morning, I'm from Colombia
Ehsan ul Haq : hello from Hunza Pakistan!
ROBERT SAMUDIO : Hello from Miami
PHILIP MOORE : Greeting from Connecticut
Syed Farhat Raza : Syed
Urszula Walczak : Hello from Poland
Sarita KC : Hi from Oklahoma, USA
Laura Leiva : Hello, I´m from Argentina
Janice Galvez : Hi everybody from Canada
Syed Farhat Raza : Syed Raza Scotland
Karrie Rickard : Hello from Iowa
Margaret Maiss : Hello from Calgary, Canada
steve brown : hi from Dover
Sivaram Kumar Selvarajan : Good day to each and everyone
Rokshanara Khatun : Good morning everyone, Rokshanara from Ancaster, Canada
Reyna Resendiz : Hello from Atlanta, GA
Sivaram Kumar Selvarajan : Hello  friends from all around the world. Greetings to everyone.
Glenn Martinez : hi to all
IOANNIS  Kakos  : hi from greece
Ana Rodrigues : Hello from Portugal
Glenn Martinez : hi from Manila
Sagar Lachmansing : Hello from NY
Yvonne Dzuda : Hello Everyone from Zimbabwe
Defri Herianka : hello from Bandung, Indonesia
Yoga Ramnarain : Hello from UK -Runcorn
Jane Omojokun : Hi from Lagos, Nigeria
SIVAN ANANTH : SIVAN ANANTH Hi from India
Silvia Marantidou : Hi from Greece! Hi Andreas!
Omolara  OKUNLOLA  : Hi
Joan Pangan : hi from Manila, Philippines
Noah Bogosia : Hi and greetings from Port Moresby, Papua New Guinea.
Jema Ajanwachuku : Hello from Lagos, Nigeria
Jannatul Kadir : no audio
Omolara  OKUNLOLA  : Goid afternoonfrom Nigeria
Willem Tjitrotaroeno : Good day from Suriname
Simon Timperley : Jannatul, please use google chrome or firefox and not internet explorer..
SIVAN ANANTH : Hi from India
Latika Singh : Hi everyone, From Chandigarh, India
HAUWA NUHU YUSUFU : Good day everyone . My name is Hauwa from Nigeria
Ivar Pedro Joaquin Brandt Landinez : Good morning from Caldwell Idaho USA Cheers to all!
Rebecca Kayombo Mufuk : Hello everyone,Rebecca from South Africa
Laura Leiva : Hi all! From Argentina
Viviana Delgado : when it's a cleaning/packing of a hard and thick fruit process, is it needed to place this "wall" to separate the areas? I know different packing houses BRC certified that don't have it
Lyubomir Iliev : Manual packaging of feta cheese is HR, HC or low risk area?
SCOTT WRIGHT : Saskatchewan Canada
Araceli  Roman : hi,  from Mexico .   in warehouses where there is a separation between raw material, quarantined product and finished product, should there be physical barriers? 
Yograj Thakur : what is ATP limit fr cleaning
Thomas Pena : Hello all! from Alberta, Canada
Sarita KC : Can you explain ATP monitoring?
Vijay  Baghel : what is the meaning of ATP
Kellonia Mc Guire-Lamotte : Good morning all, logged in late, did I miss plenty.
Latika Singh : Please explain 'Time segregation' in detail.
HAUWA NUHU YUSUFU : kindly give more insight in A"Time segregation"
Amit Kheradia : You have said that "time-segregation" is acceptable in high-care areas but not high-risk areas. Do you have a typical example of where and how "time segregation" is used in such areas?
Jason Agustin : Should that be ventillation flow from high risk to low risk to avoid contamination?
Esther Mas Soler : It will be possible to have the slices before the webinar?
Octavia Yankosky : We use ATP monitoring at our facility, and have been told that we should not get results of 0 very often, but that is the result we get most often. Can you tell me if this is something you have heard before? Would it be safe to assume that our employees are just cleaning that good, or would the consistent results of 0 be an indicator that they are not using the ATP testing appropriately?  Our system is set up that 0-150 is passing, 151-300 is marginal and 300+ is failing.
Simon Timperley : Today's webinar is being recorded. Slides, video and certificate will be emailed later today.
Jason Agustin : Oh yes Esther, I was thinking the same with respect to the slides. It would definitely help with note taking if we have the slides available beforehand.
Sanith Pramoda  Kumarathunga  : To which category it  goes Coconut milk extraction from beltpress , HR or HC or other
Anna  Koo : Still nothing from Simon
Susan Herod : Nothing about High Care Ambient?  We blanch and roast Nuts.
HAUWA NUHU YUSUFU : there is no audio please
steve brown : i cant hear simon.
Ehsan ul Haq : we all cant hear you Simon
steve brown : back!
Ivar Pedro Joaquin Brandt Landinez : Jennifer, If you review your risk assessment for all barriers you have identified and implemented to assure cross contamination avoidance you may apply what has been presented here today.
Viviana Delgado : yes, to separate the areas
Viviana Delgado : the fruit is avocado, for example
IOANNIS  Kakos  : Andrea did you Know ti ora gamoun oi giftoi?
Tricia Porter : We freeze dry cultures for further use in the manufacture of other products including products intended for infants and toddlers. Should we consider the final use for this ingredient when determining high-risk or high-care?
Latika Singh : Please explain 'Time Segregation'
Amit Kheradia : The more I'm trying to understand where "High-risk/High Care" path BRC is taking, it seems this is one way of talking about application of "Hurdle Technology" to ensure microbial safety of foods. Am I correct to infer that?
Ehsan ul Haq : Is the risk and care area criteria specific to biological hazards only or does it apply to all potential hazards and allergens as well? the decision tree you discussed, is it same as risk assessment we do?
Sagar Jadhav : Thank you for presentation Andreas!!
Glenn Martinez : is pasteurized crab meat is a HC or HR?
Yograj Thakur : what is lmit for ATP for high risk areA?
Tricia Porter : Great, thank you!
Genevieve Talbot : Is there any example of risk  assessment for  Listeria environmental program  available ?
Syed Farhat Raza : We have talked about microbiological and other risks. What about Allergens Risk
Ivar Pedro Joaquin Brandt Landinez : Great presentation, htis topic is difficult to handle, you did a a super job! Andreas, thank you!
Latika Singh : Okay understood.. Thank you so much!
Syed Farhat Raza : What about Allergens Risk
Viviana Delgado : more complete the question: when it's a cleaning/packing of a hard and thick skin fruit (avocado) process, is it needed to place a wall to separate the different areas? for example: the area where the fruit is cleaned/desinfected, from the other ones (selection, packing, etc.).I know different packing houses BRC certified that don't have any wall to separate areas. Why?
Reyna Resendiz : Thanks for the webinar
Syed Farhat Raza : What about Risk Assessment for Allergenns?
Genevieve Talbot : Is there any example of  risk based assessment available for Listeria environmental program?
Octavia Yankosky : We use ATP monitoring at our facility, and have been told that we should not get results of 0 very often, but that is the result we get most often. Can you tell me if this is something you have heard before? Would it be safe to assume that our employees are just cleaning that good, or would the consistent results of 0 be an indicator that they are not using the ATP testing appropriately? Our system is set up that 0-150 is passing, 151-300 is marginal and 300+ is failing.
Glenn Martinez : Is pasteurized crab meat a HC or HR?
Jason Agustin : Hurdle technology is usually a combination of different steps to prevent the growth of pathogens (perhaps different kill steps because of different requirement for pathogen elimination)
Popa Anna : Hello from Romania!
Glenn Martinez : thank you
Syed Farhat Raza : I understand Avocado must have separated walls
Syed Farhat Raza : Product befoer and after cleaning
Jennifer Spradling : Our ATP limits for RTE produce is 150-300 150 or lower passing and 75 to higher caution to fail. Are these limits too high ? I saw a woman comment here limits were 0-300?
Jason Agustin : Octavia - do you take your ATP sample before or after application of sanitizers? cause this could make a difference in the results
Syed Farhat Raza : ATP setting is based on the own experience on the site
Jennifer Spradling : correction 0-150 passing anything over caution to failing
Ivar Pedro Joaquin Brandt Landinez : Viviana, your risk assessment should guide you towards understanding potential risks based on the process.
Amit Kheradia : Great question by Syed Farhat Raza on Allergens. So if there was an allergen risk in an area, would it be a high-risk or a high care area?
Octavia Yankosky : Thank you!
Octavia Yankosky : Jason, we test with the ATP before applying sanitizer.
KEE KEE GOH : Sandwiches and salads being RTE, I dont quite understand why are the areas these are handled considered high care and not high risk? i would think they do support very well the growth of pathogens and and are considered as high risk food items (I would understand that high care area is of lower risk than high risk area)
Karen Jaramillo : How can I determine my APC limit for non-contact food areas
Glenn Martinez : if we don't have microbial lab on site can we meet BRC issue 8?
Karin  Goodburn : sandwiches and salads contain raw RTE components so cannot be made in a high risk area as they are reserved for fully cooked foods.
Ehsan ul Haq : please suggest literature links for in-depth study ?
Ivar Pedro Joaquin Brandt Landinez : Glenn, as lng as the lab you choose is Certified there should be no problem.
Karin  Goodburn : nay chilled food that is rte and supports the growth of pathogens is high risk, but that does not mean  they need to be made in a highgh risk area. raw rte components can only be done in an HCA
Jahaber Sadiq : hello everyone
Syed Farhat Raza : Off course we can have BRC issue 8 if no lab on site
Liz Lee : do you have a list of examples for each of the different risk areas?
Daisy Kaur : Cheese Aging, cheese cutting and packaing are HR or HC ??
Esther Mas Soler : Thank you Simon
Bill Brochin : Vijay Baghel, ATP = Adenosine Tri-Phosphate.  There are swabs to check for ATP presence.  ATP is a by product of life processes at the molecular level.  It is a quick test to check sanitation effectiveness.  The negative side of usin ATP swabs is that they show life WAS there, not necessarily that life IS there now.
Daisy Kaur : are cheese aging, cheese cutting and cheese packaging HR or HC ??
Cheryl Hargett : please explain what is meant by time segregation.
Omolara  OKUNLOLA  : why is the tree not very clear
Ehsan ul Haq : Is the risk and care area criteria specific to biological hazards only or does it apply to all potential hazards and allergens as well? the decision tree you discussed, is it same as risk assessment we do?
Vijay  Baghel : Thank You Bill
Bruce Perkin : do you have a reference for the thermal treatment data?
Ivar Pedro Joaquin Brandt Landinez : At some point, we started requesting our laundry service provider they cover the smocks, and continued verifying "commercial sterilization level" for smocks used in High Care Areas by ATP swabbing, correlated to APC and a COA per lot of smocks delivered
Angela Di Conza : #NAME?
Simon Timperley : In future I may issue the slides beforehand, so you can print out.
Karin  Goodburn : high risk is just fully cooked and ready to eat and supports the growth of pathogens
Jennifer Spradling : I work in a RTE whole Produce facility, I was hoping to understand more about the risk of the Floors in our Re-pack room Vs the Coolers where Forklifts run, or employees moving in and out of the room when on break.
Bruce Perkin : many thanks @Angela
Ivar Pedro Joaquin Brandt Landinez : I understand These Zones have been created primarily taking in consideration biological risks, however we have considered all hazards.
Amit Kheradia : The more I'm trying to understand where "High-risk/High Care" path BRC is taking, it seems this is one way of talking about application of "Hurdle Technology" to ensure microbial safety of foods. Am I correct to infer that?
Tricia Porter : We freeze dry cultures for further use in the manufacture of other products including products intended for infants and toddlers. Should we consider the final use for this ingredient when determining high-risk or high-care?

Glenn Martinez : thanks
Yoga Ramnarain : Excellent and very informative presentation. Thank you.
binu nair : What about clean equipment swabs? Are there limits for APC, Y&M, Coliforms for high risk areas?
Syed Farhat Raza : Good presentation and session
steve brown : thank you for the presentation, very helpful
Andreas Kennedy : Very good thank you
HAUWA NUHU YUSUFU : the presentation is well understood. thank you very much for this
Amit Kheradia : Great topic ... will bring forward more positive conversations
Ehsan ul Haq : this was quite new to me
Jennifer Spradling : switching packing from a high risk food like cantalope or mushroom to a leafy green do I treat my tables as high risk to I care and do I need diffrent leavels of ATP swabbing?
Sagar Lachmansing : tHANK YOU!
Ehsan ul Haq : thanks
Esther Mas Soler : thanks for the webinar
suma lakshmana : Thank you both.  Very good presentation
binu nair : Thank you both!
Karen Jaramillo : thank you!
Noah Bogosia : Thanks or the presentation.
Jahaber Sadiq : i just joined the session is it possible to get the recorded version
Stratos Angelopoulos : Thanks
Ehsan ul Haq : please arrange webinar on same topic again
Ivar Pedro Joaquin Brandt Landinez : Simon, good work! thanks for what you do!


Best Regards,

Simon Timperley
IFSQN Administrator
 
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Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
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5. Enjoy your stay!






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