We are building a new meat processing facility (no slaughtering, some raw meat products, some RTE) with the long term goal to get federally inspected and now I need to set the hygienic zones.
In all the documents/websites I read that hygienic zoning is based on risk assessment.
Do I take the risk assessment of my products in the HACCP concept or do I write a risk assessment based of the products we work with in one room (like what activities happen in the room, type of product present, potential hazards present in this room, etc.)?
I already know how my hygienic zones will look like (high hygienic zone for packaging, medium for processing, low for shipping/receiving) but I struggle writing the risk assessment.
Also any inputs on transitioning zones would be greatly appreciated. We will have a smokehouse operator which needs to go back and forth between raw processing and RTE. The zones are divided by the smokehouses and a small hallway for the operator. How are other processors handling this zone?
Thank you in advance for any inputs! I've been learning lots from this forum but this is my first time posting.