Zoning and building

A recently developed course on the hygienic requirements for the building in which the preparation processes of Food, Feed or Pharma take place:

• location requirements

• building elements

• environment and pests

• product flow and zoning

• construction

• air treatment

• case studies

Companies affiliated with OTIB may be eligible for a contribution towards the costs. For more information, see wij-techniek.nl. 

OBJECTIVE:

1. Specify and evaluate the design of building-related aspects according to relevant hygienic engineering guidelines

2. Target audience becomes a substantively strong conversation partner to professionally assess or provide advice on hygienic design and layout of the building.

TARGET AUDIENCE:

• QA

And preferably with some experience in food, pharma, and/or animal feed:

• Architectural consultant

• Architect and builder

• E & I engineer

SUMMARY:

This course provides a rationale for the necessity of a hygienic design, so that the building contributes to Listeria-free production. It also provides technical guidelines to ensure that buildings, building-related aspects, and the accessibility of equipment (if integrated into the factory layout) are designed to meet hygienic design standards.

The course describes the requirements related to factory housing, including hygienic zoning, building constructions and elements (from floor to ceiling), and the installation of process equipment. It includes the key aspects of EHEDG guidelines no. 26 and 44, including the latest developments in zoning, HVAC, and cabling.

TOPICS:

1. Legislation related to hygienic design

• History of hygienic design in general and specifically about construction

• Regulation for food hygiene (law)

• BRC, IFS, AIB, and EHEDG

• Future developments

2. Risk analysis including zoning

• Presence of micro-organisms

• Growth and invasion routes of micro-organisms (Listeria-free)

• High, medium, and basic hygienic zones

• Choice of actions; product flow, personnel

• Dry or wet cleanable zones

3. Pest control

• Insects; rodents

• Exclusion and control

4. Factory location

• Fence; traffic

• Roof; rainwater drainage

• Facade (cavity wall, sandwich panel)

5. Cleaning and disinfection

• Dry and wet cleaning methods

• High-pressure cleaning - Cleaning in Place (CIP)

• Cleaning chemicals and material choice

6-11. Construction execution

• Floors

• Drainage and sewage

• Wall

• Ceiling

• Doors (PAL/MAL); Windows

• Temporary wall

• Stairs & Platforms

12. Building-related installations

• Compressed air

• HVAC

• Cool and freeze storage

• Wiring- new approach

13.  Machine-building integration

• Product zone, splash zone, non-product zone

• Open process / technical zone - new approach (video: factory of the future)

14. Case studies

• A factory for ready-to-eat meals is shown on iPads as the basis for risk analysis and the need for zoning.

• Throughout the course, a baby food factory (handling dry powder, recipe formulation, wet processing, spray drying, and bag filling) is elaborated step by step for proper zoning and HVAC; in the final lecture (no. 13), the actual implementation is shown in a video.