Hi everyone, first, I want to thank everyone for this site. I have learned so much, and still have so much to learn. I appreciate all of you sharing your knowledge. I'm working on the environmental swab zones for our two plants. There is a lab just off the production area in the main plant. Cheese is produced from milk, HTST pasteurized on site. Is the lab a zone 2? I read some articles that list the lab items as a zone 1, because they touch product (pH meter, moisture analyzer, drug residue test equipment, snap, protein/fat analyzer). All samples brought to the lab for testing (raw milk to finished product) is discarded at the conclusion of testing and never goes back into the production. I see the lab as a zone 2 for Listeria and Salmonella testing. I tend to swab the human contact surfaces (controls, probe handles) of these items rather than the product contact tips. What are your thoughts?
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