Is Almond Cheese High Risk or Low Risk?
Hi,
Our new project Almond Cheese (pH 5.5 & aW 0.92) - Does it fall under high risk?
The kill step happens inside a Combi Oven after the cheese is bottled and capped, so the product is not exposed to the environment after the kill step.
Please help.
Thank You,
Renjith Mathew
Hi Renjith, welcome to the forum. Just out of curiosity: you're making bottled cheese? Never heard of this type of products. We make coconut cream cheese, packed in containers, pH less than 4.6. I could hardly help you with your inquiry, just interested in the product itself.
Thank you for the reply.
Yes, it is Almond Ricotta packed in glass bottles. We are a low-risk facility, I am also new to this product and our existing client wants to produce this product.
Hi Renjith,
:welcome:
Welcome to the IFSQN forums.
Can you confirm that the final product is stored at ambient? If so it is designated an Enclosed Product Area. See my post in this topic BRC -risk area : products
Kind regards,
Tony
Thank you Tony.
The final product is stored in the fridge below 4c. My doubt is, do we need to have a high-risk area just to pack the bottles into the cases? because the kill step happens after the bottle is capped.
Thank You,
Renjith Mathew
Thank you Tony.
The final product is stored in the fridge below 4c. My doubt is, do we need to have a high-risk area just to pack the bottles into the cases? because the kill step happens after the bottle is capped.
Thank You,
Renjith Mathew
You don't need an high risk area for packaging the finished product. There is no risk of contamination.
Oh great. Thank you Tony for your help.
Strange, I got the impression from OP that the query was addressed to the Product, not the Production Area ?
If so, different geographical locations may have varying interpretations of High Risk Products which situation IIRC applies to Canada.
Hi Charles,
It was addressed to the production area as I find this as a unique situation where the kill step is happening after filling and capping. Therefore I couldn't come to a conclusion as the product falls under high risk (high pH & water activity) but at the same time, it's not exposed to the environment after the kill step.
Thank You,
Renjith Mathew
Hi Charles,
It was addressed to the production area as I find this as a unique situation where the kill step is happening after filling and capping. Therefore I couldn't come to a conclusion as the product falls under high risk (high pH & water activity) but at the same time, it's not exposed to the environment after the kill step.
Thank You,
Renjith Mathew
Hi Renjith,
This illustrates the complexity/subjectivity of designating "high risk" foods -
High Risk Foods.pdf 151.03KB 8 downloads
And then onto Areas, :smile:
Hi Renjith,
I agree with Charles, it can be confusing, the product is high risk but the production zone designated Enclosed Product Area as per the BRCGS decision tree.
So, 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 0 downloads
Step 1 Are the final products stored ambient, chilled or frozen? > Chilled or Frozen
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 areas – for example, warehouses, piped liquids (e.g. milk, fruit juice, wine)
Kind regards,
Tony