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Distinguish Risk Level In A Food Factory


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Sparkle27

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Posted 02 November 2021 - 12:35 AM

Hello there!

 

I am looking into revising the risk level (high/medium/low) for a warehouse, dispatch area, cold larder, bakery, hot kitchen.

Shall a matrix be used for such indication.

Please advise.

 

Thank you.



Charles.C

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Posted 02 November 2021 - 03:29 AM

Hello there!

 

I am looking into revising the risk level (high/medium/low) for a warehouse, dispatch area, cold larder, bakery, hot kitchen.

Shall a matrix be used for such indication.

Please advise.

 

Thank you.

Hi Sparkle,

 

Need a little more context.

 

The risk level with respect to specifically what ?


Kind Regards,

 

Charles.C


Sparkle27

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Posted 02 November 2021 - 03:33 AM

Hi Charles,

 

I am looking into 'hygienic zoning' on a general map of a factory. and was wondering on how to work on it based on a simple matrix (if there is).



Charles.C

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Posted 02 November 2021 - 03:50 AM

Hi Charles,

 

I am looking into 'hygienic zoning' on a general map of a factory. and was wondering on how to work on it based on a simple matrix (if there is).

 

Hi Sparkle,

 

BRC offer a detailed, process step-wise, decision tree to evaluate the safety risk level associated with the typical areas/stages of many types of food process. It's Included within their freely downloadable Food Standard.

 

The overall result/pattern will relate to yr specific product/process.


Kind Regards,

 

Charles.C





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