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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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