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Hygiene Zoning in Flour and Feeds

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Joanne FSP

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Posted 22 August 2018 - 03:58 AM

Hi Everyone. Do you have any criteria in identifying hygiene zones in flour and animal feeds production? Thanks a lot. 



Ivy101

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Posted 22 August 2018 - 04:07 AM

Hi, 

 

Hygiene zones:

 

Raw materials: Unprocessed raw materials that could be contaminated with harmful bacteria (Salmonella)
 
Raw Area: Areas where raw material is stored or undergoes an initial cooking/heating process to kill any pathogenic bacteria that has the potential to cause food borne illnesses 
 
High Hygiene Area: Processing and Packing areas post the initial cooking/heating area or Raw Area 
 
GMP Area: Non food contact areas: walkways, canteen, maintenance workshop, toilets etc
 
Hygienic Zoning: Separate the raw area, roof, gantry, yards and grounds from the High Hygiene and GMP areas. This prevents the cross contamination of bacteria from external and Raw areas with processed/Ready to eat food.

 

Hope this helps!



Charles.C

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Posted 22 August 2018 - 12:47 PM

Hi Everyone. Do you have any criteria in identifying hygiene zones in flour and animal feeds production? Thanks a lot. 

 

Hi Joanne,

 

Can browse through  these EMP collections, probably dry scenarios of nearest interest -

 

http://www.ifsqn.com...ls/#entry100060

 

http://www.ifsqn.com...am/#entry119334


Kind Regards,

 

Charles.C




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