Hi,
I'm after a bit of advice regarding the attached position statement from BRCGS, specifically regarding cooked crustacea.
I work for a company that produces various seafood products, I understand that any cooked crustacea that has undergone a 6 log reduction in Listeria monocytogenes is considered high-risk and must be produced in a high-risk area that meats all the requirements of the standard.
My question is, if we produce, for example, a seafood selection that contains prawns that have received a full cook (equivalent to a 6 log reduction) and mussel meats and/or squid rings that have received a partial cook (less than a 6 log reduction), can this finished product be produced in a high-care area or do we need ensure the mussel meats and/or squid rings receive additional cooking to achieve a 6 log reduction?
I would assume that because 1 or more components have not received a 6 log reduction, the finished product must be classified as high-care so can therefore be produced in a high-care area.
I have another question that may sound a bit unusual, can a production zone be high-risk in the morning and then get down-graded to high-care in the afternoon? We have a room that is totally segregated from our low-risk area that we currently classify as high-care, could we produce high-risk products first and then go onto high-care products providing all high-risk products/raw materials were removed prior to the change-over. Once the change-over had occurred we could not go back to high-risk products without a fully validated night-shift clean before producing high-risk products the next morning.
Any advice would be greatly appreciated.