Hello all
The plant I am working in wants to carry out some building repairs. so the quality team is looking at the product flow and the personnel flow.
This plant manufactures meat products, mainly cooked sausage and also smoked-cured sausages and other smoked-cured products.
Currently there is physical segregation between mince meat production area, sausage production area, cooking area, chilled area and packaging area.
But I have two doubts as for two things:
1- the trolley holding the raw sausages, once full, is weighted in a scale within the sausage room, next to the door leading to the cooking room. The person in charge of the cooking step takes the trolley and places it into the cooker.
Seems to be clear that the "sausage room" is a dirty area and the chilled room ( full of cooked product ) is a clean area , but what about the cooking area, is it clean or dirty ? both? if the later, how to segregate both sub-areas?
Is it good practice that that person is touching the trolley before and afterwards the cooking proccess ??
2- On the other hand, the trolley holding the sausages already cooked has to cross an aisle ( 2 meters wide ) before entering the blast chiller.
What do you thing about crossing that aisle?
The layuot od the plant is in the shape of U
Appreciate your comments
Regards
Esther
- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Recorded Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More