I would appreciate all advice regarding the way I should manage zoning decision for the following production:
Product RTE chilled dumplings stuffed with different filings; Dumplings are produced and cooked on the production line where the end the same dumplings might be either without aby garnish or with for example mixed with herbs. My question is whether I should treat the dumplings without any garnishes as a High risk and dumplings with herbs as a high care products. If so, shall this Both types after the cooking process be fully separated and packed in the rooms where one is high risk and the other is high care? That sound quite not reasonable for me but when using BRC zones decision tree I only obtain the classification: dumplings without garnishes=high risk and dumplings with herbs=high care which means full separation. I will appreciate your support in that matter
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