Procedures & Guidelines Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations
QAM-588013-0104
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1. INTRODUCTIO INTRODUCTION N .................... ................................ ...................... .................... .................... ...................... ................... ....... 4 2. PLANT PLANT PREREQUISITE PREREQUISITES S AND ASPECTS ASPECTS ..................... ............................... .................... .......... 4 2.1.
G ENERAL ENERAL P LANT LANT PREREQUISITES .........................................................................4
2.1.1. 2.1.2. 2.1.3.
2.2.
Z ONING ..............................................................................................................5 ONING ................................................................................................................5
2.2.1. 2.2.2.
2.3.
.................................. ....................... ....................... ....................... ....................... ........................ ....................... ...................... ..................... ............. ... 4 Choice of location ...................... .................................. ....................... ....................... ....................... ....................... ....................... ........................ ....................4 ........4 Plant layout considerations....................... ................................ ...................... ....................... ....................... ...................... ...................... ............. .. 5 Sanitary conditions of the surroundings ..................... ................................ ....................... ....................... ....................... ....................... ....................... ....................... ....................... ........................ ....................6 ........6 Zone definition ..................... .................................. ....................... ....................... ....................... ....................... ....................... ....................... ....................... ....................... ....................7 .........7 Zoning Model .......................
AIR H ANDLING .....................................................................................................9 ANDLING .....................................................................................................9
2.3.1. 2.3.2. 2.3.3.
................................ ....................... ....................... ....................... ...................... ..................... ..................... ...................... ...................... ................ ..... 9 Air Handling Zones .................... .................................. ...................... ...................... ............... .... 10 Air Filtering & Filter Grade for Food Industry Application Application....................... ................................ ....................... ....................... ...................... ...................... ...................... ..................... ..................... ....................... .................. ...... 11 Room ventilation .....................
3. BUILDING BUILDING REQUIREMENTS.................... REQUIREMENTS.............................. .................... .................... .................... .......... 12 3.1.
D ESIGN ....................................................................................12 ESIGN FOR S ANITATION ANITATION ....................................................................................12
3.2.
B UILDING UILDING E LEMENTS LEMENTS .........................................................................................13
3.2.1. 3.2.2. 3.2.3. 3.2.4. 3.2.5. 3.2.6. 3.2.7. 3.2.8.
3.3.
................................ ....................... ....................... ........................ ....................... ...................... ...................... ..................... ..................... ...................... ...................... .............. ... 13 Floors .................... ................................. ....................... ....................... ....................... ...................... ..................... ..................... ...................... ...................... .............. ... 13 Drains and gutters ..................... ................................. ....................... ....................... ........................ ....................... ...................... ...................... ..................... ..................... ...................... ...................... .............. ... 14 Walls..................... ................................... ....................... ....................... ....................... ....................... ........................ ....................... ...................... ....................... ....................... .................. ....... 14 Ceiling....................... .................................. ....................... ....................... ....................... ....................... ........................ ....................... ....................... .................. ...... 14 Pipe support system ...................... ................................. ....................... ....................... ....................... ...................... ...................... ...................... ..................... ..................... ...................... .................. ....... 14 Doorways ..................... ................................. ....................... ....................... ....................... ....................... ....................... ....................... ....................... ....................... ........................ .................. ...... 15 Lighting ..................... ................................. ...................... ..................... ..................... ....................... ....................... ....................... ........................ .................. ...... 15 Associated equipment ......................
F ACILITIES ACILITIES ........................................................................................................15
3.3.1. 3.3.2. 3.3.3. 3.3.4. 3.3.5. 3.3.6. 3.3.7.
.................................. ....................... ....................... ....................... ....................... ....................... ....................... ....................... ....................... .................. ....... 15 Water supply ....................... ................................... ........................ ....................... ...................... ....................... ........................ ....................... ...................... ..................... ............ 15 Chemical storage ....................... .................................. ....................... ...................... ...................... ..................... ..................... ...................... ...................... .............. ... 16 Sewage and liquid waste ...................... ................................... ....................... ....................... ....................... ....................... ........................ ....................... ...................... ....................... ....................... .................. ....... 16 Waste ....................... ................................ ....................... ....................... ....................... ....................... ....................... ....................... ....................... ........................ .................. ...... 16 Sanitary waste ..................... ................................. ....................... ...................... ...................... ...................... ..................... ..................... ....................... .................. ...... 16 Hand washing facilities ..................... ................................... ....................... ....................... ....................... ....................... ........................ ....................... ...................... ....................... ....................... .................. ....... 16 Toilets .......................
4. SPECIFIC SPECIFIC PRODUCTION PRODUCTION AREA REQUIREMENTS REQUIREMENTS ...................... ......................... ... 17 4.1.
P RODUCTION RODUCTION PHASES ........................................................................................17
4.2.
E QUIPMENT .................................................................18 QUIPMENT AND P RODUCT RODUCT TRANSFER .................................................................18
4.3.
R ECEPTION ECEPTION AREA REQUIREMENTS .......................................................................19
4.3.1.
4.4.
P RE -P ROCESSING RE -P ROCESSING AREA REQUIREMENTS .............................................................19
4.4.1.
4.5.
................................. ....................... ....................... ...................... ...................... ...................... ..................... ..................... ....................... .................. ...... 19 Storage facilities...................... .................................. ....................... ...................... ...................... ..................... ..................... ...................... ...................... .............. ... 19 Equipment requirements ......................
P ROCESSING ROCESSING AREA REQUIREMENTS ....................................................................19
4.5.1.
.................................. ....................... ...................... ..................... ..................... ...................... ....................... .............. .. 20 Optimise equipment placement ......................
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4.7.
Table of Content I NCUBATION NCUBATION ......................................................................................................24
4.7.1 I NCUBATION NCUBATION ........................................................................................................24 4.7.2...........................................................................................................................24 4.7.3...........................................................................................................................24 4.7.4...........................................................................................................................25 4.8.
LABORATORY LAYOUT .......................................................................................27
UTILITIES UTILITIES.......... .................... .................... ...................... ...................... .................... ..................... ..................... ...................... .............. 37 4.9.
W ATER ATER .............................................................................................................37
4.9.1. 4.9.2. 4.9.3. 4.9.4.
................................. ....................... ....................... ....................... ...................... ..................... ..................... ...................... ...................... .............. ... 37 Main or City Water ..................... ................................. ....................... ....................... ....................... ...................... ...................... ...................... ..................... ..................... ...................... .................. ....... 37 Ice Water ..................... ................................ ....................... ....................... ....................... ....................... ....................... ....................... ....................... ........................ .................. ...... 38 Cooling Water ..................... .................................. ....................... ....................... ....................... ....................... ....................... ....................... ....................... ....................... .................. ....... 38 Waste Water .......................
4.10.
S TEAM TEAM AND C ONDENSATE ONDENSATE ..............................................................................39
4.11.
C OMPRESSED OMPRESSED AIR ..........................................................................................40
4.12.
E LECTRICITY LECTRICITY ..................................................................................................40
5. REFERENCE REFERENCE & FURTHER READING READING ..................... ............................... ...................... ............... ... 41
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations
1. Introduction Introduction This document contains an overview of a hygienic production facility and is aimed for Tetra Pak Processing and Filling operations. This document is intended to support engineering projects in the implementation of hygienic design standards for food production plants, buildings and facilities in the plant layouts. This guideline can be applied as well when existing plants needs upgrading to fulfil the respective hygienic requirements. This guideline does not claim completeness. It is the responsibility of the Production department to ensure that production procedures are observed meticulously and that maintenance routines and Good Manufacturing Practices (GMP) are followed and carried out according t o predetermined schedules.
2. Plant Prerequisites and Aspects Aspects 2.1.
General Plant prerequisites
Hygiene requirements are best facilitated by the correct and most appropriate building, plant location and layout. In particular, good product routing and equipment location schemes can prevent contamination risks, involving raw material, intermediate and end product handling, waste management, equipment operation and personnel activities. A plant layout with such features can also give additional protection to those process operations most vulnerable with respect to hygienic deficiencies. [4]
2.1.1.
Choice of location
Following important hygienic aspects should be taken into consideration when choosing a new plant site location: Risk of flooding Risk from neighbouring facilities and activities creating possible contamination sources (e.g. waste water treatment plant, farms, heavy chemical industries, etc.) Availability of high quality and constant water supply (for process, potable and cleaning purposes) A waste water plan has to be considered and the availability of municipal sewer or other ways to dispose industrial effluent. Presence of open waterways waterways that attract birds, insects, vermin, etc. The history of the site regarding possible earlier ground ground contamination. [4]
2.1.2.
Plant layout considerations
Safety aspects require that there is a tight control over movements of incoming and
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations The surrounding areas considering nearby rivers, canales and/or other geological conditions. Neighbouring non-industrial non-industrial sites as e.g. commercial buildings, rail road, housing, etc. Waste collection areas. Movement inside the plant area of personnel, vehicles and goods including raw materials, packaging materials, intermediate products and waste. Location of utilities including the wastewater treatment plant. [4] Short and long-term development plans are important to consider in the plant layout, as e.g. possible use of other products, production extension, etc. Those points are easier to realise if the plant has taken tak en into account a possible extension already.
2.1.3.
Sanitary conditions of the surroundings
The area around a production building should be kept in a sanitary condition. This includes: Storing equipment properly, removing litter, cutting weeds and grass that may attract pests. Maintaining Maintaining roads, yards and parking lots so they don’t become sources of contamination. Draining wet areas that may cause contamination or harbour pests. Protecting outdoor storage or processing vessels from contamination using special coverings, proper ground maintenance, pest elimination, regular inspection and/or other special operating procedures. Waste treatment and disposal systems should be designed so that they do not contaminate product or product contact areas. [3]
2.2.
Zoning
Zoning is understood as the physical segregation of different unit operations or activities including the use of physical barriers in regards to the hygiene level. Zoning is as well used to provide control over personnel, equipment and material movements as well as circulation of ambient air. Contamination prevention involves the protection of the product, however not only in the close surrounding of e.g. a filling line, but also within the entire process area, that is a zone. Therefore zones have to be defined according to the level of cleanliness and hygienic classification to protect the different types of product, from for example, various vectors carrying microorganism (cross contamination), pest and odours originating in the factory environment and its surroundings. [4, 5] Note: Zoning should be used as a preventive measure, as part in the total hygiene concept. Zoning alone does not prevent contamination problems if surfaces in contact or surfaces very
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations 2.2.1.
Zone definition
Typically the zones are defined in three hygiene levels as ‘Basic Hygiene Zone’, ‘Medium Hygiene Zone’ and ‘High Hygiene Zone’. Basic Hygiene Zone (Green)
This applies to areas where a basic level of hygiene and Good Manufacturing Practise (GMP) is required. Typical ‘Basic Hygiene Zone’ applications are found in the warehouse or incoming material reception areas. The milk reception area is as well a Basic Hygiene Zone. [4, 5] Personnel in this zone do not require special clothing, however the clothing have to be clean at all times. Personnel movements do not require the same level of control or verification as in ‘Medium or High Hygiene Zones’. [4, 5] There should be no open product handling in a ‘Green’ Zone area. Products should always be covered and in packed form. Pest prevention is therefore very important as not all packages can prevent penetration by certain insects or attack f rom rodents. [4, 5] If appropriate sub-categories for the ‘Green Zone’ can be used to distinguish between areas outside the production building and zones without any product handling, like e.g. workshops, canteens, offices, etc. Medium Hygiene Zone (Amber)
This applies to areas where a medium level of hygiene and GMP is required. This can be a process area for products where the consumer group is not especially sensitive or where no further microbiological growth is possible in the finished product. Contact with the product or with the interior of processing equipment may occur occasionally for short periods of time (e.g. maintenance, cleaning, sampling of products or handling of products with gloved hands, etc.) ‘Amber’ Zones are often defined as well for rooms where closed equipment with much higher hygienic requirements inside the equipment is operated, e.g. most of Tetra Pak Processing and Filling equipment. Personnel clothing must be clean, with white coats and protective headwear (hairnets) worn. Change of shoes for operators or covered shoes for visitors might be recommended but is rarely essential. Filtered and conditioned air with maintenance of overpressure is recommended for certain applications. Note: Typical cleaning procedures for such areas are dry cleanings or controlled wet cleanings. When a controlled wet cleaning is applied limited amount of water is used. Drying of all surfaces after controlled wet cleaning is essential. With controlled wet cleaning, ceilings and walls often stay dry. This may influence the building design and plant layout to ensure these surfaces stay dry. [ 4, 5]
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations ‘Red’ Zones should be limited in size and the layout should be kept as simple as possible. Supplementary equipment like fans, pumps, power supply, etc. should be placed outside the area. Special rules have to be applied for such zones like restricted movement of personnel and materials. Protective clothing, change of shoes, etc. is essential before entering a ‘red’ zone is essential. Filtered and conditioned air with maintenance of overpressure is essential to minimize possible sources of contamination. Dry cleaning practices or controlled wet cleaning procedures are normally required for such designated areas. High Hygiene Zones are never subject to wet cleaning. [4, 5] The High Hygiene Zone is often called Clean Room or even incorrectly generalized as “Sterile Rooms ”. ”. However there are different types of ‘Clean Rooms’ and different levels and grading of air cleanliness within such rooms. The levels of air cleanliness are defined in different Clean Room Classifications. More information about this issue can be found in the chapter ‘2.4 Air Handling’. [6]
2.2.2.
Zoning Model
As zoning classifications define different level of hygienic requirements, the applicable zone has to be identified. Each factory must have an up-to-date zoning plan with all internal circulations marked. Furthermore the different zones should be marked clearly visible, particular the areas with personnel or material movements. The different zones can be further classified, if applicable, into dry and wet processing areas. Adequate barriers, both physical and virtual, must be installed to every potential vector to prevent cross-contamination of potential and significant pollution. In some cases a zone category can even be special s pecial classified for special applications and extraordinary high hygienic requirements like e.g. in baby food processing lines or special machine equipment demands. [4, 5] Figure 1 on the next page shows a simple diagram on how a dairy building with Tetra Pak process and filling equipment could be designed and how the zoning philosophy is applied.
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations Loading Dock Social Area Social Area
Warehouse (dry)
Work shop Work shop Distribution Area (dry)
Utilities Utilities
CIP CIP
Utilities
Socia l
Filling Room (controlled wet)
Social Area
Lab Intermediate Storage (dry)
Utilities
CIP Chemical and other Storage
Raw Material Storage (dry)
Processing (controlled wet)
Reception Pre-Processing (controlled (controlled wet) wet)
Reception
CIP
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations 2.3.
Air Handling
Air contains microscopic particles of dust and microorganism, which are often attached to dust particles. Air is therefore a potential contamination source in food processing and environmental air quality control should reduce this possibility of contamination. Hygienic design engineering involves consideration of the aspect that all air taken into the plant should be filtered and controlled as hygienically safe. A properly designed and constructed air handling system will control airborne particulates and odours and will minimise the risks to product from f rom airborne contaminations. The choice of the optimum system for each area and food application demands not only the prior definition and specification of system requirements, but also knowledge of the engineering of air handling systems. Therefore it is essential that reliable contractors or consultants, with specialist knowledge and experience of air handling, filtration and refrigeration technology in a food-manufacturing environment, be used during the design, building and commissioning stages. [8]
2.3.1.
Air Handling Zones
Similar to the zoning definition the air system requirements may be categorised in three areas according to the hygiene level and the product risk category in the production area. As a general requirement air should always flow from a higher to a lower hygienic zone classification and from lower to higher dust loaded areas. Usually an air pressure differential (overpressure) between the zones meets this requirement. The overpressure should be in the range from 5 to 15 Pa, if not differently specified, in order to prevent ingress of unfiltered air. Basic Hygiene Zone (Green)
The air system in a green zone should contribute to Good Manufacturing Practises (GMP). However the air quality is not the limiting factor for hygiene, shelf life or microbiological safety. The product in these areas is typically not receptive to contamination as it is protected in the final package or be areas where raw materials are handled prior to a thermal processing step.
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations 2.3.2.
Air Filtering & Filter Grade for Food Industry Application
Air filter selection for environmental and process use is a critical part of ensuring final air quality in a food-processing environment. Filters and associated equipment must be designed, installed and maintained correctly correctly to ensure long service life with minimal risk of system failure and product contamination. The following table should give a general overview of filter grades and should help to identify an initial requirement.
Approaching 100%
General air filter
Filter test
retention of particles of size
description
grading *
> 5 micron
Primary filters
G4 - F5
> 2 micron
Secondary filters
F6 - F7
> 1 micron
Secondary filters
F8 - F9
> 0.5 micron
Semi HEPA
H11**
> 0.3 micron
HEPA filters
H13 upwards**
(**Semi HEPA & HEPA filters are tested to EN 1822) HEPA = High Efficiency Particulate Air filter. The next table should serve as a selection guide for the appropriate filter according to the defined zone and hygienic requirement in the food industry.
Application
Final Filtration Level*
Filter System Make Up
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations 2.3.3.
Room ventilation
Over-pressure As previously mentioned a general requirement is that air should always flow from a higher to a lower hygienic zone classification and from lower to higher dust loaded areas. Normally, the concentration of airborne bacteria is higher than average where food products are stored and processed. To protect the product from infection by these bacteria, the in-flux of non-filtered air through doorways and other openings must be prevented. Usually an air pressure differential (overpressure) between the zones meets this requirement. The overpressure should be in the range from 5 to 15 Pa, if not specified differently, in order to prevent ingress of unfiltered air.
If the zone is defined as ‘Medium Hygiene Zone’ for process equipment and packaging machines a room with an “overpressure” of filtered and conditioned air is recommended. In a ‘High Hygiene Zone’ air overpressure of filtered and conditioned air is necessary. Overpressure is achieved by bringing more filtered air into the room than the exhaust system can expel. This excess pressure will cause air to flow out of the room through the cracks around doors and other openings, preventing infiltration by airborne microorganism. Air intake and exhaust Carefully select the location of the air source. Avoid dusty areas or areas where there is a high concentration of exhaust gas, sewage vapour or other contaminants.
When designing the over-pressure condition, condition, consider The type of air filtration f iltration will affect intake and exhaust dimensions The size of the exhaust must be smaller than the intake Air conditioning will affect inlet and exhaust All air handling components must be cleanable and corrosion resistant under the same conditions encountered in the environment of intended use Locate the air inlet on one side to the room; inlet height should preferably be between 0.3 m and 0.5 m above floor level. In case of a filling room place the air inlet at the rear of the filling machines.
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations
3. Building Requirements 3.1.
Design for Sanitation
Hygienic building design and engineering should ensure that few opportunities arise within the building for infestation by pests (insects, birds, animals) and for accumulation of dust or water as these factors create risk for microbiological growth. Special attention is required in case of an extension to an already existing plant, as gaps and hollow bodies have to be avoided. All production areas should be constructed so that they can be easily cleaned and repaired. This includes: Providing enough space to properly place and operate equipment and store materials in a sanitary manner. Reducing the potential for contamination of product or product-contact surfaces; use location, partitions, special use times or enclosures to separate product-contact areas from contaminated areas. Designing cleanable and maintainable floors, walls and ceilings with adequate aisle space to allow operators to perform duties without contaminating the product; condensate from pipes must not contaminate food or food-contact surfaces. Providing adequate lighting in hand-washing areas, locker rooms, toilets, storage,
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations –
Maintain, if applicable, positive air pressures to protect against contamination from outside air.
–
Control air flows between processing areas to protect against against cross contamination. [3]
Note! Layout, installation, and construction details will influence the overall quality level of the finished product. Where at all possible, consideration should be given to this at the planning stage. It is easier, less expensive, and more effective to build the correct production facility from the beginning than to change an existing one. For this purpose, reference is made to the IDF document No: 324 1997, Hygienic Design and Maintenance of Dairy Buildings and Services .
Building Elements
3.2. 3.2.1.
Floors
The following guidelines should be followed with respect to the ‘Medium Hygiene Zone (Amber)’ and if appropriate in ‘Basic Hygiene Zones (Green)’ with ‘Controlled Wet’ cleaning requirements: The floor should be finished in non-slip and acid/alkali resistant tiles or equivalent finish e.g. epoxy coating. All floor/wall corners should be rounded for easy cleaning. -Use glazed dairy floor tile with reinforced, acid resistant joints on floors exposed to
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations 3.2.3.
Walls
The walls in a ‘Controlled Wet – Medium Hygiene Zone’ e.g. the filling room or ‘Basic Hygiene Zones (Green)’ with ‘Controlled Wet’, should be tiled to a height of 1–2 m (3.3 6.5 ft). The T he tiles should be acid/alkali resistant. Above the tile-line, the wall should be finished with an easy-to-clean surface (f or example, glass panelling in aluminium frames). All window sills should be sloped for easy cleaning and to prevent their use as storage shelves. The quality of smoothness, porosity etc. of wall surfaces depends upon the zone classification of the wall location. Higher quality finishes are required in zones of higher hygiene classification.
3.2.4.
Ceiling
Since ceilings are not easily accessible, a very smooth, impervious finish should be used to facilitate cleaning c leaning with a long-handled brush or mop. Ceiling should not support any items or structures, which contain inaccessible horizontal surfaces since dust will invariably accumulate on such surfaces, as for example noise reduction pads. If any ceiling ductwork or exhaust hoods are installed, they should be designed for easy
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations 3.2.7.
Lighting
Production staff must have a clear view for operating the machine and controlling the packages. Use as much light as possible from surrounding rooms and through ceilings Avoid lighting that emits a pronounced frequency flicker Reduce dark zones and avoid dazzling and reflective systems, enable proper ergonomic environment for operators and maintenance personal. All lights should be easily accessible for maintenance and cleaning and must be safely screened against any glass fragmentation of bulbs. Light sources above open processes should be, if possible, avoided. The protective covers to prevent class shattering on breakage should be changed regularly as protective covers become britt le in time. Light sources are preferably integrated into ceilings and walls in a way that avoids any projections where dust can accumulate. Light sources have watertight enclosures
3.2.8.
Associated equipment
Associated equipment such as chillers, processing equipment, and electrical cabinets should not be installed in the filling room.
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations 3.3.3.
Sewage and liquid waste
Plumbing must be designed to properly drain sewage, liquid waste away from the product processing and packaging areas. Plumbing should not become a source of contamination to the water supply, productcontact areas or the product itself. The sewage disposal system must be designed to meet the needs of the process.
3.3.4.
Waste
Waste receptacles should be constructed and maintained to prevent product contamination and emptied promptly to minimise possible contamination of product, product contact areas, or harbouring of pests
3.3.5.
Sanitary waste
Sanitary waste should be kept separate from process waste.
3.3.6.
Hand washing facilities
Hand washing facilities must be convenient and available to all employees and have running water at a suitable temperature, t emperature, with the following available:
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations
4. Specific Production area requirements This section discusses the requirements for a successful production area. It describes general requirements for the entire production area and more specific requirements for each phase of production. Be sure to follow all local regulations or nationally mandated practices.
4.1. •
Production phases In a production facility, the production area may include the following functions:
Reception & Raw Material
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations 4.2. •
Equipment and Product transfer
These include general requirements for f or equipment. Requirements related to specific production phases are listed in the following sections.
All product-contact equipment and tools must be cleanable and be properly cleaned and stored. All product and non-product contact surfaces should be cleaned and sanitised as often as is necessary to protect against contamination. Follow all cleaning instructions provided by equipment suppliers. Non-product-contact Non-product-contact equipment must also be cleanable. Seams on all product-contact surfaces should be preferably avoided or must be smooth to minimise the accumulation of food particles, soil or the growth of micro-organisms Holding, conveying and manufacturing systems must be kept sanitary
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations 4.3.
Reception area requirements
General building requirements concerning sanitation and maintenance, as outline in chapter 2 and 3, apply to this area of the production facility. The Reception area can be defined as a ‘Basic Hygiene Zone’ with ‘Controlled ‘Controlled Wet’ cleaning requirements.
4.3.1.
Storage facilities
Storage tanks should be designed and located in such a way as to prevent damage to raw product as it is transferred to the t he pre-processing or processing area. Storage tanks must be equipped with the proper controls, CIP and refrigeration devices to maintain and stabilise raw product quality.
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations 4.5.1.
Optimise equipment placement
Locate equipment or process functions to optimise the flow of product - linear flows can help to reduce product agitation or damage Isolate processing functions from sources of contamination Arrange equipment to reduce spread of contaminants Possible to maintain
4.5.2.
Productive work environments
When possible, provide natural light and overviews overviews of the processing facility
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations 4.5.3.
Processing Room Temperature Temperature,, humidity and air quality
It is recommended to filter the incoming air, and its temperature and humidity controlled. The following table lists recommended ventilation data for a processing room.
•
•
Air temperature temperat ure
15°to 15°to 30°C 30°C (60°to (60°to 85°F) 85°F)
Humidity
30% to 70%
Air speed
0.2 - 0.3 m/sec (8 - 12 in/sec)
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations Filling room requirements r equirements
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations 4.5.5.
Filling Room Temperatur Temperature, e, humidity and air quality
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations 4.6.
Product Handling & Storage
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Guideline for the Hygienic Production of Liquid Food Site & Building Recommendations 4.7.4 Incubation room – dimensions
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