Need help determining zoning in a yoghurt plant
Good morning,
Can anyone help me out with Zoning, I work for a company that produces yogurt and we have a problem... there is a alley way in between buildings (production - warehouse) I am having trouble coming up with Ideas... what is high risk and what is low risk.
Thank you in advance.
KZ
need some more info
What gets moved between? raw materials and packaging from warehouse to production and vice versa? Please elaborate on your process a bit more
We move ingredients and finished product from side to side.
Attached Files
kzimmers,
You have a zoning map where flow is included? From what I understand on the pic, storage is at the right, it goes to the left for raw silos and HTST at the right and go back to the right for RTE incubator? Might be difficult to provide assistance as really not familiar with the flow and layout.
We move ingredients and finished product from side to side.
I don't think you'll be able to use the zoning method for your plant situation. You've got too many cross contamination points.
You'll probably have to zone the travel area as high risk UNLESS you can sanitize wheels on fork lifts every time (which isn't going to get done no matter how hard you try)
I will suggest that you incorporate quat based dry sanitizer granules to your operational program.......as they burst from walking/forks etc they release the quat to instantly sanitize whatever they are in contact with
Assuming you do not have dedicated fork lifts for each side? How many people are travelling between buildings?