Zoning in a cheese facility

hi all new to this any advice would be helpful:
I'm looking at zoning in a cheese factory for fssc.
it doesn't give many guidelines so I was looking at brc guidelines.
currently the pasteuriser room is classed as low risk and requires a clothing and footwear change when accessed from the high care production area. so take off white high care coat and shoes and put on blue coat and shoes in pasteuriser area.
it's a fully enclosed area with no access to contaminate product. so therefore should it be an enclosed product area?
if accessing from high care production there is a physical barrier, remove your high care clothing and footwear on crossing but technically you do not need put on a new coat and shoes on the other side?
what do people think?




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open or closed pasteurizer?

fully enclosed.
there's 2 points of access you can screw open the balance thanks if you want but i will get these locked by maintenance
there's milk filters which are removed but this is at the end of production and followed by a cip so no risk to product

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So if the pasteurizer is closed, then you don't run the risk of contaminating the PPE--why change smock etc?

I think remove high care and proceed....

I worked in a dairy for a while and packaging employees had separate lunchroom and entrance than the actually dairy part of the plant....no risk at all that way.....didn't even share change rooms

Who needs to go into the pasteurizer room?

the way the process is set up at the minute the pasteuriser room is accessible from high care production area.
a step over is in place to go from high care production to low care pasteuriser room.
the involves changing clothes and shoes.
if the pasteurriser room is classed enclosed though you should be able to take off the high care ppe and enter the room in your normal clothes?


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I would think so........is there a hand wash sink close to where high care clothing is put back on.....plus the product is not exposed

you say it's accessible, but is there a lot of personnel traffic? You could label the room authorized personnel only

Not my area and no idea what a closed pasteurizer is but the terminology "care" is not usually associated with a "Pasteurization" Process in BRC ?.

"Low care" (Post 5) does not exist in BRC.

addendum -

maybe relevant -

from BRC -

The dairy category includes many products which depending upon product characteristics may be either low risk or high care. Often even the products classified as low risk require an environment with high hygiene standards to protect products from spoilage organisms e.g. yeasts and moulds. Some dairy processes are fully enclosed from pasteurisation to filling. In such circumstances these are classed as requiring enclosed product zones although the high care precautions must be applied when opening fillers or lines.

 

hi Charles is that in the brc standard or in the interpretation notes?

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hi Charles is that in the brc standard or in the interpretation notes?

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It's in the attachment in this post -

http://www.ifsqn.com...an/#entry129660