Enclised area
#1Brigita
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Posted 16 August 2024 - 07:25 PM
Hello!
We are a very small company - the whole process in one room!
The egg packing room (eggs are temporarily stored in this room, eggs are packed in a box and in this same room are stored for delivery to the customer) - this room is an open product area or can be defined as a enclosed area, because the eggs in this room are checked for cracks to the shells before being packaged.
Brigita:)
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#2SQFconsultant
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Posted 16 August 2024 - 08:57 PM
Hello good afternoon and welcome!
Were you making a statement only or did you have a question?
All the Best,
All Rights Reserved,
Without Prejudice,
Glenn Oster.
Glenn Oster Consulting, LLC
Consulting on: SQF Food Safety System Development, Implementation & Certification
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#3Brigita
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Posted Yesterday, 03:59 AM
Hello,
Thank you for your response.
Yes, it is a question - can I define such a process as a enclosed product area, according to BRC standard requirements?
Brigita.
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#4Tony-C
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Posted Yesterday, 04:48 AM
Hi Brigita,
Welcome to the IFSQN forums.
I understand your comment regarding the egg being protected by the shell, but there is still a possibility for contamination (albeit a reduced one) and the product is not fully enclosed eithin packaging or equipment, so I would say shell egg packing would fall into an open product area - low risk category as per the decriptions from BRCGS below.
Open product areas
Wherever ingredients, intermediates or finished products are not protected from the factory environment, there is a potential risk of product contamination by foreign bodies, allergenic material or micro-organisms in the environment.
Low risk
The significance to human health of microbiological contamination in low-risk areas is reduced because the products either:
• do not support the growth of pathogens (either intrinsically or by design of the product) or the survival of pathogens, which could subsequently grow during the normal storage or use of the product
• are designed to undergo a later kill step that will ensure the product is safe to eat.
Enclosed product areas
An enclosed product area is defined as an area of the factory where all of the products are fully enclosed and therefore not vulnerable to environmental contamination (e.g. foreign bodies or micro-organisms). This includes areas where:
• the product is fully enclosed within packaging (e.g. raw material and finished product storage and dispatch areas)
• the product is fully enclosed within equipment
Kind regards,
Tony
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#5Brigita
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Posted Yesterday, 03:26 PM
Hello,
Thanks for the answer!
Is this possible? This ONE ROOM classified as 2 zones, depending on processing carried out.
Packaging eggs in boxes is an open area, but storage is a enclosed area. If so, where should I pay attention - to environmental, safety risks? How to describe this section?
Brigita.
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#6lillabec
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Posted Yesterday, 03:45 PM
Are the two processes - checking for cracks and storage - done at different times? If they are done at the same time, how far away is the storage from the open product? We have a LARGE area that contains both open and enclosed product and after a certain point, people aren’t required to wear their frocks over their clothes from home (where warehouse comes in to take away pallets of finished goods), but that is about the only differentiation there is between the two areas.
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#7Brigita
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Posted Yesterday, 04:27 PM
Hello-
this space is 254 km2 - we receive the eggs from the barn on a conveyor belt (this room with the barn is separated by a wall), then we check the eggs for microcracks, the process of printing the eggs and then packing them in boxes and storing them in this room until delivery to the customer. We want to certify only this 254 km2 room, according to BRC (egg packaging, storage. Barn would be an exception). What would be the difference if I defined this room as an open or closed area?
Thanks to everyone who teaches me:).
Brigita.
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#8lillabec
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Posted Yesterday, 04:37 PM
We work on lines at my facility, and the open product gets packaged as it flows down the line, and then gets toted and palletized. The product pallets are then taken from the production area to the warehouse (separated by a wall). Even when the product is fully packaged and traveling down the line and getting toted, we classify this as “open product” since there is a chance that the nearby open product could still get contaminated. Only when it’s on a pallet do we classify it as “enclosed”, because the palletizing area is far enough away from the open product that risk of contamination is negligible…so I would think you would need to do some sort of assessment to determine if there is a risk of contamination to the open product from the storage area. Hope that makes sense!!
Edited by lillabec, Yesterday, 04:39 PM.
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