zoning

what is the function of zoning

1. physically seperate different area to prevent cross-containmnation.

what are the 3 type of zoning

1. low care

2. medium care

3. high care

how to determine which product will belongs to different type of zoning?

1. it depends on the vulnerability of the product towards containmination

• if there is follow-ip heat treatment

• if there is package of the product

2. more vulnerable the product, higher the zoning it belongs.

what is the characteristic of low care zoning

• This is often the raw/ unheated material Since in the following process step, the product will be further processed/ cooked

• the material will carried out further heat treatment

what is the characteristic of medium care zoning

• The product might already being heat-treated, and no more heating is needed for the follow up steps product

• will be packed in the packaged, which acts as a protection barrier for the food, less vulnerable towards contamination.

summary: the product will be consumed directly but it will be packaged directly (pasterised milk iin bottle

high care?

• the product will be heat treated

• Since there is no package and no later processing. This product is more vulnerable

• eg. ready to eat sandwhich

what is the control measure for different zoning area

1. change clothes/shoes before enter the medium care region

2. regular cleaning in the medium/high care region

3. At high care region prevent the material from the low care zone to enter

what is the ideal layout for zoning

what is concentric zoning

• medium care zoning is surrounded by the low care region which acts as a buffer

• this buffer will protect the containminant from enter the medium care zone

seperate zoning

The low care raw material zone is separate

from the medium care zone 2. This will physically different zones which

prevent the cross-contamination

Eg. Chocolate treatment

explain the zoning in this fatory

There are 4 zones in total Zone 1: low care 11. This is where the raw material

comes in 12. Control measure: changing room Zone2: high care (start after pasteurization) 13. After pasteurization, we don’t want

the milk to be contaminated again Zone 3: high care 14. During/after the drying process, we

don’t containmination of the product

from the air 15. Control measure:

1. filtration of air : ensure clean air

with no microbes/dust 2. changing room: ensure the

worker will be clean

Zone 4: low care 16. Packaging and packed product will

be exchanged Control measure -change over point for pallets.

how to distinguish different zoning area in the factory

zoning analysis tempelate

1. identify the product

2. he zoning part should be build around the critical step and the vulnerability of the produced product

3. all raw material should be in the low care region since it has, low hygiene and later process (heat treatment) will be performed which decrease the vulnrability

4. heated +packaged—-medium care

5. heated +unpackaged—-high care

mention the control measure can be used in these 2 zones

• change cloth

• environmetal hygiene

• prevent the material from low care enter the high care zone