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Risk assessment for hygienic zoning


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#1 Jackobelly

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Posted 23 January 2020 - 06:13 PM

Hello,

 

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.



#2 Charles.C

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Posted 23 January 2020 - 08:49 PM

Hello,

 

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.

 

Hi jb,

 

There are various interpretations of hygienic zoning (I am unfamiliar with yr terminology of medium ??).

 

The detailed answer likely depends on exactly who is going to have to approve the finished result, eg CFIA, BRC. SQF etc ??


Kind Regards,

 

Charles.C


#3 Jackobelly

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Posted 27 January 2020 - 04:36 PM

Hi jb,

 

There are various interpretations of hygienic zoning (I am unfamiliar with yr terminology of medium ??).

 

The detailed answer likely depends on exactly who is going to have to approve the finished result, eg CFIA, BRC. SQF etc ??

Hi Charles,

 

It would need to be approved by the CFIA.

 

Thank you



#4 Charles.C

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Posted 27 January 2020 - 08:34 PM

Hi Charles,

 

It would need to be approved by the CFIA.

 

Thank you

 

Hi Jb,

 

In that case, you will probably need to determine some context/details regarding CFIA's specific requirements.

 

Regardless I suggest you have a look at this semi-generic risk assessment approach which is possibly of some assistance -

 

Attached File  Safefood360, risk assessed cleaning program.ppt   1.55MB   46 downloads

 

PS -  it is more usual if a zone-based EMP style is used to adopt systems similar to those in these links -

 

https://www.ifsqn.co...ls/#entry100060

https://www.ifsqn.co...am/#entry119334


Edited by Charles.C, 27 January 2020 - 08:43 PM.
added

Kind Regards,

 

Charles.C


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