{"id":281,"date":"2018-08-30T15:34:38","date_gmt":"2018-08-30T19:34:38","guid":{"rendered":"http:\/\/site.extension.uga.edu\/fste\/?p=281"},"modified":"2021-08-27T10:20:33","modified_gmt":"2021-08-27T14:20:33","slug":"hygienic-zoning-for-sanitation-preventive-control","status":"publish","type":"post","link":"https:\/\/site.caes.uga.edu\/fst\/2018\/08\/hygienic-zoning-for-sanitation-preventive-control\/","title":{"rendered":"Hygienic Zoning for Sanitation Preventive Control"},"content":{"rendered":"<div><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-287 aligncenter\" src=\"https:\/\/site.caes.uga.edu\/fst\/files\/2018\/08\/Capture.png\" alt=\"\" width=\"669\" height=\"480\" srcset=\"https:\/\/site.caes.uga.edu\/fst\/files\/2018\/08\/Capture.png 669w, https:\/\/site.caes.uga.edu\/fst\/files\/2018\/08\/Capture-300x215.png 300w\" sizes=\"auto, (max-width: 669px) 100vw, 669px\" \/><\/strong><\/div>\n<div><strong>Zoning<\/strong> or segregation of food processing areas presents a unique environment for the food processors to identify area of potentially risk for microbiological cross-contamination. The facility design outlines offers risk-based hazard assessment to determine potential sources of contamination, traffic patterns, employee hygienic practices, and suitable preventive control measure for these areas.\u00a0\u00a0The facility designed must allow for separation of the areas of high-risk foods from being exposed to lower-risk foods and raw ingredients including\u00a0equipment cleaning,\u00a0laboratories, maintenance, offices, locker rooms, waste collection and disposal, and toilet areas.\u00a0\u00a0In a food processing facility, sanitation\u00a0zones are classified as Zone 1, Zone 2, zone 3, and Zone 4\u00a0based risk assessment of the environment and\u00a0cleaning regimen in that specific zone. The degree of hygienic zoning depends on several criteria including facility sanitary design, equipment layout, traffic patterns, type of commodity type (s) is being processed, and location of the facility.\u00a0 Depending on the product and process and the intended consumer the number of hygiene areas established may vary.<\/div>\n<div><\/div>\n<div>For assessing microbiological risk, one must determine if ready-to-eat products can support growth of spoilage microorganisms or pathogens, or their survival. Based on the risk associated, appropriate preventive control measures should be identified to protect the product. A product supporting the growth of pathogenic or spoilage microorganisms will require more protection to prevent foodborne illness and quality issues than a product in which microbes will die off. The barriers may not only be part of the infrastructure but may also be part of the product package itself. A product that is pasteurized in package, aseptically filled, or retorted will be protected by its packaging from potential microbial contamination after the microbial log reduction; therefore, the building may not need to offer as much protection as it will for an RTE product exposed to the environment after the microbial reduction step. The building and infrastructure need to provide the necessary conditions for products to be made in hygienic conditions.<\/div>\n<div><\/div>\n<div>For sanitation purposes, <strong>Zone 3<\/strong> is primarily a dry environment or\u00a0no food contact zone.\u00a0 Since Zone 3 is a potential source\u00a0dirt and dust, which can contaminate\u00a0equipment seals on motors, gearboxes and\u00a0bearings, the processing equipment and other non-food contact surfaces in\u00a0this zone does not need to be protected from\u00a0high-pressure wash downs.\u00a0Contamination of seals and bearing can break\u00a0the lubrication film may lead to seal damage\u00a0and ingress into the motor.<\/div>\n<div><\/div>\n<div><strong>Zone 2<\/strong> is a medium-hygiene\u00a0zone where areas need at least some\u00a0kind of wash down. In Zone 2, any standard seal is adequate\u00a0to prevent moisture from coming into the\u00a0gearbox, and it is always good to use covers\u00a0in these areas to protect the gearbox. Painted Equipment, machinery and motors wash down may work well in\u00a0Zone 2. Even a paint-free design can work\u00a0quite well in these types of applications.<\/div>\n<div><\/div>\n<div><strong>Zone 1<\/strong> is a high-hygiene or food prep area. These are the areas where the food\u00a0product is at its most vulnerable and equipment\u00a0has direct contact with food. Zone 1\u00a0areas also create the best opportunity for\u00a0bacterial contamination and need to be sanitized\u00a0thoroughly with a regular scheduled\u00a0cleanings. At the very least, cleanings are\u00a0completed at every shift change or quite\u00a0possibly several times each shift.<\/div>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p><strong>Zoning<\/strong> or segregation of food processing areas presents a unique environment for the food processors to identify area of potentially risk for microbiological cross-contamination. The facility design outlines offers risk-based hazard assessment to determine potential sources of contamination, traffic patterns, employee hygienic practices, and suitable preventive control measure for these areas.<\/p>\n","protected":false},"author":750,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[23,28,33],"class_list":["post-281","post","type-post","status-publish","format-standard","hentry","category-food-news","tag-microbiology","tag-sanitation","tag-zoning"],"_links":{"self":[{"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/posts\/281","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/users\/750"}],"replies":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/comments?post=281"}],"version-history":[{"count":1,"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/posts\/281\/revisions"}],"predecessor-version":[{"id":408,"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/posts\/281\/revisions\/408"}],"wp:attachment":[{"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/media?parent=281"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/categories?post=281"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/site.caes.uga.edu\/fst\/wp-json\/wp\/v2\/tags?post=281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}