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?