8. Access Restrictions

Access must be restricted across the barriers between each zone. This is particularly important between raw and cooked product handling areas.

This restriction includes:

people
equipment
tools
vehicles
crates and bins

*People*	·	Access must be restricted only to the people who need to be there.
	·	Clean overalls, hats and footwear must be worn to protect the processing environment from contaminants on clothing and street shoes. This applies to everyone (all staff, visitors, managers, MAF).
	·	Boot exchanges and/or footbaths and apron exchanges are required between each zone.
	·	Requirements for footbaths:
		-	too wide to jump	-50-70mm constant depth
		-	suitable sanitiser	- recommended strength
		-	changed at least daily
		(Note: Check sanitiser strengths to determine how often sanitiser must be changed).
*Equipment*	·	Dedicate equipment to an area or zone. This includes processing equipment and cleaning equipment.
	·	Clean and sanitize any equipment before moving it in or out.
*Tools*	·	Dedicate tools to each zone (and colour code) to prevent the spread of contaminants between zones.
	·	Alternatively clean and sanitize all tools before moving between zones.
*Vehicles*	·	Dedicate to each zone and do not cross barriers between zones.
	·	Vehicles, including forklifts, vans, and trucks, may carry contamination on their wheels or surface. They are extremely difficult to clean and sanitise.
*Crates*	·	Fish crates, bins or bags used for raw products must not come into contact with processed product.
	·	Dedicate crates for raw or processed product, e.g. by colour coding.

All information on this website is subject to a disclaimer.

Contact for enquiries

New Zealand Food Safety Authority
68-86 Jervois Quay
PO Box 2835
Wellington
NEW ZEALAND

Phone: +64 4 894 2500
Fax: +64 4 894 2501

Contact this person