Hi Food Safety Team Members
I am currently identifying high touch areas in the surrounding production areas, After identification I will then have to do a risk assessment. There is a debate regarding doing a risk assessment with control measures and mitigation factors vs taking this through the HACCP risk assessment.
My directive is to carry out the risk assessment on its own for all High Touch Areas identified during this work about. And not going the HACCP route.
Your taughts on this.
What are the headings that I should be using to do this risk assessment?
Your assistance will be highly appreciated.