∑ Storage of equipment, utensils, pallets,etc., outsideshould be avoided
wherever possible as theypresent opportunities for pest harbourage. Wooden
palletsstackednextto buildings are also a knownfire hazard.
∑ Sitingof process stepsoutside(for examplesilos,watertanks, packaging
stores)shouldbe avoidedwhereverpossible. If not possible, theyshouldbe
suitablylocked off so that peopleor pestscannotgainunwanted accessto
foodmaterials.
∑ Equipment necessary to connect transportdevices to outsidestoragefacilities
(e.g.discharge tubingand fittings between tankers and silos)should also be
lockedawaywhennot in use.
∑ To helpprevent flyinginsects fromenteringbuildings, security lighting
shouldbe installed away fromfactory openingsso that insects are attracted
awayfromthem.
8.3 Barrier2: Factory building
The building structure is the second and a majorbarrier, providing protection for
raw materials, processing facilities and manufacturedproducts fromcontamina-
tion or deterioration. Protection is bothfromthe environment, includingrain,
wind,surfacerun-off, delivery and dispatchvehicles,dust, odours,pests and
uninvited people,and internally frommicrobiologicalhazards(e.g.raw material
cross-contamination),chemical (e.g. cleaningchemicals, lubricants) and physical
hazards(e.g.from plantrooms, engineeringworkshops).Ideally,the factory
buildings shouldbe designedand constructed to suit the operationscarriedout in
themand should not placeconstraints on the process or the equipment layout.
Withrespect to the external environment, whileit is obviousthat the factory
cannotbe a sealedbox, openings to the structure must be controlled. Thereis
also littlelegislation controllingthe sitingof foodfactories and what can be built
around them.The responsibility,therefore, restswith the foodmanufacturer to
ensurethatany hazards(e.g.microorganismsfrom landfill sites or sewage
works,or particulatesfromcement works,or smellsfromchemical works)are
excludedvia appropriate barriers.The following factors apply:
∑ The floor of the factory should ideally be at a differentlevelfromthe ground
outside. By preventingdirectaccess into the factory at groundfloorlevel,the
entrance of contamination, e.g. soil (whichis a sourceof environmental
pathogenssuch asListeriaspp.and Clostridiaspp.)and foreignbodies,
particularly fromvehiculartraffic(forklift trucks, raw materialdelivery,etc.)
is restricted.
∑ Openings should be keptto a minimumand exteriordoorsshould not open
directlyinto production areas.Externaldoorsshouldalwaysbe shut when not
in use and if theyhaveto be openedregularly, shouldbe of a rapidopening
and closing design.
∑ Plasticstrips/curtainsare acceptable in interiorsituations onlyas theyare
easilyaffected by weather. Wherenecessary,internalor external porchescan
Improvingzoningwithinfoodprocessingplants 151