
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
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