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
Page 1 of 6
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:

2. 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
Page 2 of 6
General Processing (e.g. Beverage, Liquid Fill)

3. 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
Page 3 of 6
Meat

4. 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
Page 4 of 6
Dairy

5. 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
Page 5 of 6
Bakery

6. 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
Page 6 of 6
Fruits & Vegetables