Plan Lay-out segregation high risk room from low risk area

You may want to consider engaging a BRC Consultant that can help in this area. 

We don't handle BRC, we handle SQF consulting on new construction, flow design, working with builders, ground up startups etc.

That may be best option to take.

Hello,

Can't see attachement

there you go ! 

Hi QNTF,

Thks for layout. Some area lacks clarity (to me).

Not sure what "seafood concentrate" means ? Packing ?

As yr OP implies, a critical flow divisor is at low/high interface(s)  (materials, personnel etc).

There appears to be incomplete physical separation between some low/high risk areas, ie the red  area looks to need extending.

Why the rerigerated tanks ?

I deduce Finished Product "Freezer" = Storage Area ?

refrigerated tanks/etc, blast #1 looks to be part high risk area (unless product in latter already fully enclosed) ?.

I appreciate you asking me questions and try to wrap your head around this. Thanks here is hopefully a clearer picture for you.

:ejut:

DAY1 - We make a special mix of raw seafood, lobster, shrimp, fish, ect.... those Crushed -> loaded by the screw conveyor into the Blendtherm Cooker. 

When the product is cooked the shells and liquid are separated into a screen ''Sweeco'' the liquid product is pump into the rt#1 or 2# (refrigerated Tanks) until the next day. Over night.

DAY2-The following day we transfer the product back into the Blendtherm Cooker to Evaporate water form the liquid to target a specific brix %. 

When the product achieved the target Brix's the concentrate is pasteurised then product is pump into the FPRT Finished Product Refrigerated Tank.

That's the tank in the packing room.

DAY3-Then the liquid is pump from the FPRT trough pipework into the Vmag -> Metal Detector-> pipe filler piston -> into containers -> on the packing conveyor line -> lid is sealed on then inkjet label, the table for final check and containers are placed into racks ->Blast freezer #1.

I Hope this give you a better understanding of the process.

Refrigerated Tanks are to keep the product temperature cold over night.

The Refrigerated tank in my packaging room is high risk because it’s ready to be packaged.

Both Refrigerated tanks RT#1 / RT#2 are low risk. The product that is in those holding tanks will be transferred into Blendtherm, evaporated then pasteurization, then pipework pump into the High-risk packing room Finish product holding tank.

The Blast #1 is used for the fully enclosed product.

Yes, finished product freezer is the Storage Area.