Zones of Control Focus:
• Create a controllable environment with multiple levels of protection
• Control the transfer of physical, chemical or microbial hazards into facilities
• Control the transfer of physical, chemical, or microbial hazards from one area of facility to another
• Control the transfer of allergens
• Control post-process contamination
1. STANDARDS DOCUMENT
Title:
Sanitary Design Guidelines: Facility Zoning Principles &
Criteria
Product: Anything Demanding Precision & Accuracy
Department: Facilities, Manufacturing, Engineering. QA, R&D Reason: Outlining Sanitary Design Expectations
Location: Your Company Version: xx-xx-xxxx
Support: Joe Petrochko
Contact #: 609-605-2715
E-mail: joe@petrochko.com
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Primary Topics
Zones of Control Focus:
Create a controllable environment with multiple levels of protection
Control the transfer of physical, chemical or microbial hazards into facilities
Control the transfer of physical, chemical, or microbial hazards from one area of facility to another
Control the transfer of allergens
Control post-process contamination
Primary Areas Requiring Control:
People Raw Materials
Production Workers
Supervision / Staff
Maintenance
Quality Assurance
Sanitation
Visitors
Suppliers
Regulatory
Packaging Materials
Trash
Rework
Inedible
Uniforms / Laundry
Maintenance Parts
Sanitation Chemicals
The establishment of zone control leads to controls necessary to manage the flow of people and materials
between zones.
Distinct Hygienic Zones of Controls for the following Industry Types
General Processing (e.g. Beverage, Liquid Fill)
Meat
Dairy
Bakery
Fruits & Vegetables
See Pictorials Examples for each type Below: