Hi qualitymanager,
The answer to your question is based on the product and open product area as explained below.
BRCGS* requires your production risk zones or areas to be classified so that corresponding levels of hygiene and segregation are put in place to reduce the potential for product contamination with pathogenic micro-organisms.
Open product areas, can be designated:
• high risk (chilled and frozen)
• high care (chilled and frozen)
• ambient high care
• low risk
(*Clause 4.3.1 The site shall assess the production risk zones required for the products manufactured, processed or packed at the site, using the definitions in Appendix 2 of the Standard.)
The controls that you apply are dependent on the risk involved and the product.
I’m not sure what you mean by cleaning rooms? but clearly someone who cleans the toilets shouldn’t be wearing the same protective clothing in an open product area.
Kind regards,
Tony
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