Looking for Example of a Hygienic Zoning Document
Started by oahr1996, Mar 12 2025 03:43 PM
Hello,
My facility is currently redoing our hygienic zoning program and we are struggling with how to revise it. Does anyone have any examples I can look at?
Zoning Classification for Dishwasher Loading Areas
Cannery Risk Zoning Guidance for New Canning Facility
Packaging Area Zoning - High Care vs Low Risk
Managing Document Updates Before an Unannounced SQF Audit
Where to Document Daily Cleaning Tasks: SSOP, MSS, or Cleaning Logs?
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Are you referring to environmental swabbing?
Zone 1 surfaces includes all food contact surfaces and utensils.
Zone 1 surfaces should be a priority in order to reduce the risk of cross contamination.
Conveyor Belts
Rollers
Brushes
Table tops where produce is handled
Workers' hands
Reusable plastic containers and storage bins
Sinks
Knives
Bucket elevators
Zone 2 includes surfaces which are not in direct contact with produce but are in close proximity or adjacent to food contact surfaces in packing areas. Although they were not designed to have contact with food, they can still become a source of contamination. These areas are immediately adjacent to Zone 1, and as such need to be cleaned and sanitized with a sufficient frequency to prevent them from becoming a source of cross contamination. Some examples of Zone 2 areas include:
Outer parts of machines
Framework
Walkways
Sidewalks
Pumps and engines
Chill units
Tools and cart wheels
Machinery control panels
Zone 3 includes Non-Food Contact Surfaces. Surfaces that under normal operating procedures do not contact surfaces of the food or container. These are the areas adjacent to Zone 2 such as floors, trash cans, and storage areas. Other zone 3 areas that can contribute to cross contamination if not properly cleaned include:
Restrooms
Storage areas
Drains
Catwalks
Zone 4 includes Non-Food Contact Surfaces in remote areas beyond the packing area. These are remote areas outside of the packing area that generally do not contribute to direct product contamination. Zone 4 areas include:
Hallways
Restrooms and locker rooms
Cafeteria and break room
Offices
Coolers, freezers, storage rooms
Maintenance shop
I am referring to zoning like where zone 1 is general/non-manufacturing, zone 2 is raw material, etc. I am having trouble defining these for my facility.
If you are referring to general employee/staff zoning, in which you are ranking the "zones" in your plant according to risk and controls needed when moving from one area to another. I find using a color code on a schematic is the best visual tool, your risk assessments for each zone would then be the reasoning behind why they were established. Then you document this in your program.
Zoning Classification for Dishwasher Loading Areas
Cannery Risk Zoning Guidance for New Canning Facility
Packaging Area Zoning - High Care vs Low Risk
Managing Document Updates Before an Unannounced SQF Audit
Where to Document Daily Cleaning Tasks: SSOP, MSS, or Cleaning Logs?
SQF vs FSSC 22000 – Key Differences and Document Numbering Tips
Request for BRC Food Safety Standard Document
How to Organize Document Numbers for an SQF Food Safety Program
Grace Period for Document Reviews – Is It Allowed in SQF?
Need suggestions on the creation of a document register, document control and labeling of each document