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.
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.
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
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).
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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