Hygienic zoning is used to prevent transfer of contamination from potentially contaminated areas to those where food products are exposed during manufacturing.  Hygienic zoning strategies vary depending on product manufacturing steps, facility layout, personnel and equipment traffic patterns, and other factors.  Although hygienic zoning can contribute greatly to ensuring safe food, many companies have not yet, fully, implemented it.  Implementation of hygienic zoning may be delayed due to difficulty with physical separation of zones, establishment of practical procedures for personnel transitioning between hygienic zones, or understanding of concepts, tools, and techniques associated with hygienic zone controls.  This symposium includes speakers from several companies, manufacturing different types of food products, who will explain how their hygienic zones are set up and how the barriers (physical and procedural) between those zones have been implemented to reduce likelihood of environmental contamination.

Presentations