Learn how LAPP handles food hygiene
ZONING IN ON FOOD HYGIENE
The critical preventive control that divides a food manufacturing facility into separate areas based on food safety risks is called Zoning.It is used to control microbiological risks and other needs, such as allergen control, physical hazards or Genetically Modified Organism (GMO) versus non-GMO.
The division of areas is based on:
1. Barriers (physical)
2. Cleaning procedures
3. Employee practices
4. Control of movement of people, equipment and materials
It is important to protect products from potential microbiological hazards that originate from manufacturing environments. The Zones are:
High control zone or Zone H is for manufacturing products. This is similar to a cleanroom, which must be completely contained.Even a short exposure to the atmosphere can result in food contamination. The objective is to control all product contamination and protect the interior of food processing equipment from external influence. Filtered air has been known to be used in this zone by some customers.
Controlled zone or Zone M is for manufacturing products of low to medium risk. These process areas include certain sections where there are potential contamination risks from internal assessments. The objective is to contain or reduce the contamination that may spread to Zone H.
Non-manufacturing zone or Zone B refers to the area such as staff offices, common areas and even toilets. These zones might be physically outside the building or close to the food processing areas. The objective is to control or reduce the risk of contamination by the movement of people in and out of the manufacturing facility or environmental elements.
Cables & connectors in the F&B industry
Whenever food is involved, hygiene is at the top of the agenda. Production facilities should therefore be designed according to the principles of hygienic design.
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Within the general classification, the food processing areas are the most important and we have split the processing areas into three specific zones:
1. Food Zone (Hygienic Design Zone)
- Food comes in direct contact with equipment and components
- Electrical equipment or components need to be washed for hygiene maintenance
- Hygienic design standards must be observed (e.g.: EHEDG, DIN EN ISO 14159, Machinery Directive 2006/42/EC or DIN EN 1672-2)
- Equipment materials must withstand tough industrial cleaning agents (chemical, acids, alkalis, dry ice, hot water)
2. Splash Zone
- Drips or splashes of food could return to food during manufacturing, causing contamination
- Areas that need to be washed down
- Recommended use of materials that withstand chemicals, acids, alkalis, dry ice and hot water
3. Non-product Zone
- No contact with food
- Possible application: Conveyor belt for packaged products
- Temperature range, chemical resistance, mechanical strength
Hygiene and good cleaning practices are essential in the food industry. With so many serious illnesses that can possibly stem from improper cleaning or contamination during the production process, maintaining strict hygienic practices is vital. Always ensure that all processes during the food production process is protected from all potential hazards.
LAPP offers a complete portfolio for the F&B industry, including highly resistant cables, connectors and marking accessories. These products have been rigorously tested for functional reliability under a whole host of chemical, thermal and physical stresses, and are proven to comply with strict international standards and norms.
Part of this testing involves ECOLAB® who is the global leader in water, hygiene and energy technologies and services that protect people and vital sources. A clean and hygienic processing facility is our top priority and we demand that our products are vigorously tested and certified, ensuring that maintaining the cleanliness of our cables and connectors abide by industry standards.
Click here for our list of products that are ECOLAB® certified.
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