2 replies to this topic

[Santi Prihartini]

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

[Scampi]

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

[Koko LMQ]

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