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Requirements for High Risk and Low Risk Area


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#1 Santi Prihartini

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Posted 22 March 2021 - 09:12 AM

Does anyone know the requirements about high risk, medium risk and low risk area at food manufacturing?



#2 Scampi

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Posted 22 March 2021 - 01:22 PM

you determine that by your site/product/process specific risk assessment

 

generally speaking-food for specific groups (infants/infirm) is ALWAYS high risk/high care

 

RTE lunch meat-high risk/medium-low care (depending on type)

 

Fruit/veg processing (into frozen or fresh whole) low risk/low care

 

These are for illustration purposes only---to give you an idea of where to start


Please stop referring to me as Sir/sirs


#3 Koko LMQ

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Posted 06 April 2021 - 02:01 AM

Does anyone know the requirements about high risk, medium risk and low risk area at food manufacturing?

 

Dear Santi,

 

FSSC does not give the explanation about the area name, but I would suggest you to use the BRCGS Food Issue 8 decision tree instead. you can download free from https://www.brcgs.com/store/ (choose PDF / 0 GBP)

KOKO



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