Patisserie - Identifying Risk and Care areas according to the BRC standard

We have a patisserie manufacturing site where we make around 180 products on site and need help identifying high risk/ high care areas.

Some of our products are ready to eat once they finish their baking CCP, however other products are baked and then covered or filled with a mixture of creams. The fresh dairy creams are bought in pasteurized and are not heated - only whipped/beaten/combined.

Do these products fall under high risk or high care? 

We have a patisserie manufacturing site where we make around 180 products on site and need help identifying high risk/ high care areas.

 

Some of our products are ready to eat once they finish their baking CCP, however other products are baked and then covered or filled with a mixture of creams. The fresh dairy creams are bought in pasteurized and are not heated - only whipped/beaten/combined.

 

Do these products fall under high risk or high care? 

Hi Kj,

Please refer this (BRC) evaluation. Assessment is quite old (2012) but probably still indicative.

Bakery Risk Levels.pdf   126.74KB   21 downloads