What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

Product flow Low-Risk / High-Care

Started by , Oct 05 2016 11:45 AM
1 Reply

Hi all,

 

I have a question regarding the change from low-risk area to high-care area.

 

Currently we are in a start-up fase of our new production plant. We are specialized in the packaging of butter in small portions and slicing/grating of cheeses (note: we do not make butter or cheeses ourselves).

The raw materials start in a low-risk area, but at a certain moment the raw materials will be transfered to a high-care area where it will be processed. After processing the endproducts will be moved back to the low-risk area.

 

Personnel must do a change-over with clothing and is using a hand washing & disinfection step and bootwash by entering the high-care area. Only by moving the raw materials / endproducts back and forth between the 2 zones this is not possbile (using a overhead door and pallet truck).

 

Any ideas how to fix or control these movements? Any similar experiences?

 

Thank you! 

Lisanne

Share this Topic
Topics you might be interested in
Handling Finished Product Receiving Discrepancies CAPA for product quality - wrong flavour Supplier Approval System for Third-Party Manufacturers of Own Brand Product Best By date on product, anyone just not have one? Are Ziploc or other non-sterile bags OK for component-contact or product-contact?
[Ad]

Hello Lisanne,

 

Pallet truck can't be used in low-risk to high care area vise versa. A pass through can be used as long as the direction of the air must be coming from high-care to low risk area.The auditor will check the air direction during audit.

 

regards,

redfox


Similar Discussion Topics
Handling Finished Product Receiving Discrepancies CAPA for product quality - wrong flavour Supplier Approval System for Third-Party Manufacturers of Own Brand Product Best By date on product, anyone just not have one? Are Ziploc or other non-sterile bags OK for component-contact or product-contact? Product Development and Realization Are chilled soups a high care product? How Often Must Product Specifications Be Reviewed Under FDA/BRCGS? Total spores vs Total plate count in Sterilised product How to Label 'Natural Type Flavors' on US Product Packaging