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Food Science and Technology QUESTION #5998
Question 1
In dairy plant design, 'zoning' of a dairy processing facility correctly describes:
  • Placing all refrigeration units in one zone
  • Separating the facility into distinct areas (raw milk zone, processing zone, pasteurized product zone, packaging zone) with controlled access, airflow, and dedicated equipment/personnel to prevent cross-contamination✔️
  • Designing all processing equipment in a linear flow
  • Locating all CIP systems in the highest-risk zone
Correct Answer Explanation
Hygienic zoning in dairy plants separates: (1) Raw material/dirty areas (raw milk reception); (2) Processing/intermediate risk (pasteurization, separation); (3) Pasteurized/clean areas (filling, packaging); (4) High-care/clean rooms. Each zone has controlled access, appropriate hygiene level (GMP, HACCP), unidirectional flow of product/personnel/air, and distinct waste management.