HYGIENIC ZONING

The separation of where raw ingredients are handled from where cooked products are frozen and packaged is critical to Listeria monocytogenes (Lm) management and control. This section provides key principles and resources to guide and operate the location of barriers, movement of personnel and equipment/tools, access to utilities and transition and storage of ingredients/food inside the production environment.

HYGIENIC ZONING

The separation of where raw ingredients are handled from where cooked products are frozen and packaged is critical to Listeria monocytogenes (Lm) management and control. This section provides key principles and resources to guide and operate the location of barriers, movement of personnel and equipment/tools, access to utilities and transition and storage of ingredients/food inside the production environment.

has been added to your library!

have been added to your library!

has been added to your library!

have been added to your library!

has been added to your library!

have been added to your library!

has been added to your library!

have been added to your library!

has been added to your library!

have been added to your library!