BRC defining risk areas for products

Hi Sina,

Refer to the BRCGS FIGURE 4 Production Zone Decision Tree 1 – Chilled and Frozen Products

BRC Food Standard 8 Production Zone Decision Tree 1.jpg   165.41KB   1 downloads

1) boiled beetroot (process: washing, packaging, cooking in an autoclave and then the product can be stored from 0 - 25 C/ ready for eating, baking etc.)

Can you please clarify this one, is it cooked in pack in the autoclave and ambient stable? If so it would be an Enclosed Product Area.

BRC Food Standard 8 Production Zone Decision Tree 2.jpg   168.5KB   1 downloads

Step 1 Are the final products stored ambient, chilled or frozen? > Ambient

Step 2 Are products or ingredients within the area open to the environment (i.e. neither packaged nor fully enclosed in tanks or pipes etc.)?

No > Enclosed Product Area

2) grated cabbage with marinade (grated cabbage and pour over cold marinade (salt, water solution), packaged and stored at 0 - 5 C ready for eating.

This one depends on whether the marinade (salt level etc.) prevents the growth of pathogens or the survival of pathogens in the product>

Step 1 > Chilled or Frozen

Step 2 > Yes

Step 3 >

Does the product support the growth of pathogens or the survival of pathogens, which could subsequently grow during the normal storage or use of the product unless stored chilled or frozen?

If Yes

Step 4 > No

Step 5 > No

> 

High-care area

– for example, fresh prepared salads, sandwiches, cured meats, cold smoked salmon, dairy desserts with uncooked components, prepared meals with garnishes***, chilled pizzas

Step 3 >

Does the product support the growth of pathogens or the survival of pathogens, which could subsequently grow during the normal storage or use of the product unless stored chilled or frozen?

If No >

Low risk area – for example, fresh fruit and vegetables, foods stored chilled or frozen solely to extend shelf life (e.g. frozen fruit and vegetables)

Kind regards,

Tony