thank you gentleman for the input.
For more clarification, process is tuna processing, coming in whole round as raw material and end products could be loin, steak, saku, groundmeat etc (boneless, bloodline off, and skinless) and declared ready to eat as it could be eaten as sashimi.
I understand why you said there would not be any high risk/care if it would be cooked by consumer, however, if it is ready to eat product i think there would be these high risk/care areas ... or what you think?
Pls note that all the cold holdings is our CCPs in our HACCP so controls for temperature monitoring is already in place. What my understanding is that zoning is based on the possibility of microbial growth to products, in which i think is all the cold holdings since the products could be put in there for long. I may be wrong in this...so if possible could clarify more, or refer me to other links that may be similar to this post.
What do we really look at when classifying zones?
Really appreciate further discussion and clarification from experienced people like youse.
thank you and looking forward to hearing some more feedback.