An FBO or area of a site where the food product is intrinsically microbiologically low risk. This could be because of the stability of the product, it could be due to a further step in the process (eg heat treamtent) or by the Consumer will render the product safe (RTC products.) Low risk could be open product or enclosed product areas, each with a differing care regime.
Designed by Food Professionals, for Food Professionals.
Copyright My Food Safety.net – All rights reserved