Hello Everyone
we are seafood processors and have IQF (Individually quick freezing) plant for raw shrimps and fish fillets, I am working on "product risk zones" identification for BRC, I used the decision tree for risk zones identification and identified our processing areas as follows
1. Raw ingredients and packaging materials stores and final cold storage as - Enclosed Areas
2. Raw material receiving and initial cleaning and washing - Low risk areas
3. Shrimp grading - Low risk area
4. treatment with additives - Low risk area
5. IQF freezing - Final processing step - High Care area
so over all our final product falls in criteria for "High care area" but the last point in decision tree says that product should be "ready to eat" or "ready to heat", where as our products are for further cooking and required full cook at the customer end. the other area left is "low risk" but our products are not full filling its criteria as well, so I am struck that what will be the area for our final product to be fit in. if anybody could help me on this, thanks in advance