Hygienic Zoning Risk Assessment
Started by Petrus91, Mar 07 2021 07:11 PM
Hello can someone provide me within some guidance on how to properly document a risk assessment for hygienic zoning? I am unclear on how to approach this assessment as it pertains to a clear format.
Hygienic design risk assessment
Are there any hygienic design requirement for the dosing and control of MAP gases
Hygienic zoning
Risk assessment for hygienic zoning
What does the proper hygienic layout of a restaurant look like?
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Are you high-risk or low-risk?
What pathogen or indicator organisms have you considered?
Have you classified and broke out your zones? zone 1 food contact and no testing as finished goods are micro tested, zone 2 etc.
Start at the basics and look for guidance online especially scientific literature.
https://www.food-saf...uring-factories
https://site.extensi...entive-control/
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