Seeking criteria or guideline in hygiene zoning for fish cracker production using surimi paste?

Hi, 

Do you have any criteria or guideline in hygiene zoning for fish cracker production using surimi paste? 

Thanks in advance. 

Can we get a little more information please? This happening in a plant? Out on the ocean in a giant ship? Who is your regulatory body...SQF, BRC, USDA???

Hi, 

Yes, is in a plant. Under SQF. 

Thanks

For SQF edition 8 what is typically seen is establishment of hygienic Zones - 1 food contact surfaces and utensils/equip. 2 - Cross contamination surfaces in close proximity to Zone 1 areas. 3 - Areas of manufacturing and low-risk (walls, floors drains etc). 4 Areas directly leading into the manufacturing area. Perform routine environmental swabs of each Zone; Zone 1 (x times per week), Zone 2 (x times per week), Zone 3 (x times bi-weekly), Zone 4 (x times monthly or quarterly depending on results). 

You should be cleaning contact surfaces and testing via preop-inspection and/or ATP swabs or some other indicating system...law states "visually clean" at the least. Use excel to track results unless you have a budget for software.

For SQF edition 8 what is typically seen is establishment of hygienic Zones - 1 food contact surfaces and utensils/equip. 2 - Cross contamination surfaces in close proximity to Zone 1 areas. 3 - Areas of manufacturing and low-risk (walls, floors drains etc). 4 Areas directly leading into the manufacturing area. Perform routine environmental swabs of each Zone; Zone 1 (x times per week), Zone 2 (x times per week), Zone 3 (x times bi-weekly), Zone 4 (x times monthly or quarterly depending on results). 

 

You should be cleaning contact surfaces and testing via preop-inspection and/or ATP swabs or some other indicating system...law states "visually clean" at the least. Use excel to track results unless you have a budget for software.

Hi dstout,

Thks yr useful  analysis. The zone 1 sampling is often quietly omitted of course. :smile:

I wondered how you quantitate the "x" ? Reference to other published  "Best Practices" ?