3 replies to this topic

[Sparkle27]

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]

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 ?

[Sparkle27]

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]

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.