Requirements for High Risk and Low Risk Area
Does anyone know the requirements about high risk, medium risk and low risk area at food manufacturing?
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
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