6 replies to this topic

[mert]

Hello everyone
I have two high care areas located in different areas. 1. Salad 2. Cold Appetizer (cooked meat or yoghurt etc. products are available for the product) Can I transfer the product from my salad area to the high care production area in a different area of ​​the company in stainless steel closed containers ?

Are Sushi and Sashimi products of high care? Raw fish will come ready cleaned.?

(İnf.: This products +4C storage
Cooked meat high risk and transfer small windows to cold app.)

[Tony-C]

Hi mert,

 

 

Welcome to the IFSQN forums.

 

BRCGS will expect you to conduct a risk assessment for the transfer and put in appropriate control measures.

 

Is this transfer direct or via a lower risk area?

 

Kind regards,

 

Tony

 

[mert]

Thanx Tony,
After the product leaves the high care, it will pass through the common corridor (personnel, end product, etc.) enter to the high care. It will not pass through any production etc. area. (low risk)

I can provide problem-free transfer in adjacent designed areas.

[Charles.C]

Hello everyone
I have two high care areas located in different areas. 1. Salad 2. Cold Appetizer (cooked meat or yoghurt etc. products are available for the product) Can I transfer the product from my salad area to the high care production area in a different area of ​​the company in stainless steel closed containers ?

Are Sushi and Sashimi products of high care? Raw fish will come ready cleaned.?

(İnf.: This products +4C storage
Cooked meat high risk and transfer small windows to cold app.)

Hi mert,

 

IIRC from previous discussion ( goes back over a year so I might be wrong) , Sushi et al are a tricky Zone analysis  for BRC, ie anomalous logics.

[Fishlady]

We produce "sushi style" cold smoked salmon. We consider this a high care product because it is ready to eat but not fully cooked. I would suggest that your sushi and sashimi products are also considered highcare under BRC.

[Dorothy87]

Hi :), 

 

I would suggest a sanitizing tunnel as you said is a common /personnel corridor, do you have site map plans? do you transfer from one building to another? consider corridor temperature over the transfer time etc.. 

 

Sushi is a high risk product, please be aware of Listeria introduction as this one is very very tricky ! double check your fish supplier, ensure that is Listeria free ! is very very hard to remove Listeria (especially with raw fish) once is introduced into the factory. 

 

:)

[Charles.C]

Hello everyone
I have two high care areas located in different areas. 1. Salad 2. Cold Appetizer (cooked meat or yoghurt etc. products are available for the product) Can I transfer the product from my salad area to the high care production area in a different area of ​​the company in stainless steel closed containers ?

Are Sushi and Sashimi products of high care? Raw fish will come ready cleaned.?

(İnf.: This products +4C storage
Cooked meat high risk and transfer small windows to cold app.)

 

Re ^^(red),

 

A (convoluted) possibly "official" BRC answer is attached in this Post (extracted from an earlier lengthy discussion thread around 10 years ago) -

 

https://www.ifsqn.co...nes/#entry91175