Hygiene Zoning in Flour and Feeds
Started by Joanne FSP, Aug 22 2018 03:58 AM
Hi Everyone. Do you have any criteria in identifying hygiene zones in flour and animal feeds production? Thanks a lot.
Updated versions of CODEX General Principles of Food Hygiene Published
HQF Certification for Cleaning Stations: Elevating Hygiene and Quality Standards
HQF Certification for Cleaning Stations: Elevating Hygiene and Quality Standards
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Personal Hygiene Audit Template
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Hi,
Hygiene zones:
Raw materials: Unprocessed raw materials that could be contaminated with harmful bacteria (Salmonella)
Raw Area: Areas where raw material is stored or undergoes an initial cooking/heating process to kill any pathogenic bacteria that has the potential to cause food borne illnesses
High Hygiene Area: Processing and Packing areas post the initial cooking/heating area or Raw Area
GMP Area: Non food contact areas: walkways, canteen, maintenance workshop, toilets etc
Hygienic Zoning: Separate the raw area, roof, gantry, yards and grounds from the High Hygiene and GMP areas. This prevents the cross contamination of bacteria from external and Raw areas with processed/Ready to eat food.
Hope this helps!
Hi Everyone. Do you have any criteria in identifying hygiene zones in flour and animal feeds production? Thanks a lot.
Hi Joanne,
Can browse through these EMP collections, probably dry scenarios of nearest interest -
http://www.ifsqn.com...ls/#entry100060
Updated versions of CODEX General Principles of Food Hygiene Published
HQF Certification for Cleaning Stations: Elevating Hygiene and Quality Standards
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HQF Certification for Cleaning Stations: Elevating Hygiene and Quality Standards
Personal Hygiene Audit Template
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