Despatch / Dispatch

Where the finished product leaves the food premises, either direct to place of sale or more often, through distribution chain. An enclosed area of the FBO, therefore the risk of any kind of contamination is greatly reduced. As such hygiene procedures and PPE do not have to be as stringent as open product areas.

Labelling and coding (often a CCP), temperature control, calibration and pest control are often the main areas of concern food safety wise.