Good Morning Everyone
Wondering if you could help me understand how to segregate cheese to be cut and repacked in a BRC food safety site
For example if all cheese types are ready to eat, would soft cheese, cheddar and parmesan for example all be classed as high care, all as low care, or do we need to facilitate both high care and high risk at the same site?
i understand that the high care or high risk status from the manufacturer needs to be maintained , are cheese normally high care or high risk in your experience?