Grade - Active
Posted 17 December 2021 - 04:44 PM
We have a patisserie manufacturing site where we make around 180 products on site and need help identifying high risk/ high care areas.
Some of our products are ready to eat once they finish their baking CCP, however other products are baked and then covered or filled with a mixture of creams. The fresh dairy creams are bought in pasteurized and are not heated - only whipped/beaten/combined.
Do these products fall under high risk or high care?
Grade - FIFSQN
Posted 20 December 2021 - 07:06 AM
We have a patisserie manufacturing site where we make around 180 products on site and need help identifying high risk/ high care areas.
Some of our products are ready to eat once they finish their baking CCP, however other products are baked and then covered or filled with a mixture of creams. The fresh dairy creams are bought in pasteurized and are not heated - only whipped/beaten/combined.
Do these products fall under high risk or high care?
Hi Kj,
Please refer this (BRC) evaluation. Assessment is quite old (2012) but probably still indicative.
Bakery Risk Levels.pdf 126.74KB
21 downloads
Kind Regards,
Charles.C
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