3 replies to this topic

[oahr1996]

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?

[Setanta]

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

[oahr1996]

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.

[nwilson]

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.