BRCGS v8 definition – “An ambient area designed to a high standard where practices relating to personnel, ingredients, equipment, packaging and environment aim to minimise potential product contamination by pathogenic micro-organisms.” Products at risk include chocolate and peanut butter which could become a platform for pathogens, particularly Salmonella.
See Salmonella Micro Data Profile for more information. #C15. Dried Foods and Ingredients #C16. Confectionery
Email admin@myfoodsafety.net for support in ambient high care environments including layout, HACCP, GMP, design and special requirements.
Designed by Food Professionals, for Food Professionals.
Copyright My Food Safety.net – All rights reserved