Hygienic Zoning in Cocoa beans processing factory

Hello,

I would like to review the hygienic zoning of my factory.

We process cocoa beans into cocoa mass, butter and cake.

our products are further processed into confectionery or beverages. The may or may not go through further heat treatment.

Is ambient high care applicable in this case?

Can anyone share a decision tree on the classification of the various hygiene zones?

thanks

Gloria

Hi Oseigloria,
Since you've posted this in the BRC section of the forum, I'm assuming you're BRC certified?
If so, have a look at Appendix 2 (page 93 onwards) of the Issue 7 standard - there is some discussion on product risk zones and a pair of accompanying decision trees.

PHruit is correct - BRC zoning should give you the guidance required.

As you will know raw cocoa is high risk & there should be absolute segregation from the raw beans to finished due to the high salmonella risk from raw cocoa beans. 

This includes everything from air filtration, engineering tools (which should be captive to the area) process water & drains to staff PPE.

Also - and this goes without saying - all staff should be aware of the specific food safety risk from raw cocoa & be trained accordingly. 

You can't be everywhere at once & most mistakes are caused by ignorance, rather than malicious intent!

Thanks very much Lesley. Can anyone share a template for the risk assessment required?

Many thanks.

Hi there Oseigloria

This is an older link for ISFQN:  

https://www.ifsqn.co...ment-templates/

This is for a generic risk assessment template - obviously your own site HACCP will determine the process steps/activities that you need to risk assess.