What is a risk area ?
In an agri-food factory, risk areas are designated as those in which a food product judged “sensitive” circulates and may therefore potentially become contaminated :
products in open air before packaging;
products after cooking during the cooling phase.
Identification and regular checks on these risk areas (monitoring the microbiological quality of the air) makes it possible to :
implement an optimal disinfection plan (and develop it);
adapt it for total control of the contamination risk to the food product.
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