Room Risk Sanity Check

Hi All,

I'm looking for a sanity check on the risk/care classifications for different areas within a salad bowl food processing facility. I've followed the attached BRCGS decision tree as closely as possible.

1. Fruit and Veg Grow Room (indoor vertical farm):

   • Risk Classification: Low-risk
   • Details: Controlled temperature, no insects/pesticides/birds. Produce is raw and uncut but exposed.

2. Packaging Room (T=4°C):

   • Risk Classification: Low-risk
   • Details: Fruit and vegetables are cut, bagged, and sealed. No washing required as grown in a controlled environment. These items don't need cooking before consumption and don't support pathogen growth, but does cutting lettuce in this space make it high-risk/care?

3. Fruit and Veg Cold Storage (T=2°C):

   • Risk Classification: No-risk
   • Details: Produce is stored in sealed bags and cartons. Products are enclosed.

4. Dry Storage (T=8°C):

   • Risk Classification: No-risk
   • Details: Mostly seeds, not for consumption. Products are enclosed.

5. Bowl Toppings Storage (T=2-4°C):

   • Risk Classification: No-risk
   • Details: Includes pre-cooked chicken, bacon, diced/shredded fruit and veg, and whole blocks of cheese, all delivered sealed/enclosed? Products are enclosed.

6. Processing Room (T=2-4°C):

   • Risk Classification: High-risk
   • Details: Pre-cooked chicken/bacon is diced/sliced, as is cheese. These products have received prior heat treatment and are exposed.

7. Salad Bowl Packaging Room (T=2-4°C):

   • Risk Classification: High-risk
   • Details: If pre-cooked, sliced/diced chicken/bacon, or cheese is delivered directly into salad bowls, it's a high-risk space due to exposure. But, if these items are pre-packaged into sachets in the Processing Room (#6) before entering this room, it would be low-risk or no-risk as the products are enclosed?

8. Salad Bowl Storage (T=2-4°C):

   • Risk Classification: No-risk
   • Details: Products are enclosed.

Based on these classifications:

• Combining #3 (Fruit and Veg Cold Storage) and #5 (Bowl Toppings Storage) is possible if both involve only sealed products.
• Combining #2 (Packaging Room) and #7 (Salad Bowl Packaging Room) depends on whether pre-cooked items that are also pre-sacheted in the Processing Room is low-risk. If so, this reduces risk and makes combining possible.

Regards,

Hi ;) 

this attachment is from BRC issue 8, you should use issue 9 Appendix 2 page 141-145. Download BRC Global Standard food safety issue 9 PDF for free on https://www.brcgs.co...ssue-9/p-13279/  Appendix 2 is there 

;)