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The purpose of the physical segregation is to provide a self-contained area where uncovered (i.e. unprotected) high risk products are handled after the microbiological kill step (e.g. thermal processing/cooking), until fully protected, usually by means of final packaging. The segregating barrier must be capable of preventing the risk of cross contamination from the movement of all people, products and equipment into the high care area, except through designated ports with sanitising controls in place.
• The low risk operator loads the chamber with the products to be sanitised via the low risk door.
• The chamber/room doors are then closed and interlocked.
• The low risk operator then starts the sanitising cycle using the low risk control panel.
• Ozone gas is injected into the chamber/room at ceiling height via bespoke injectors.
• Ozone gas permeates from the top of the chamber ceiling down, disinfecting all surfaces, materials and products within.
• A bespoke fan is activated which mixes the ozone gas inside the chamber/room.
• The ozone sensor inside the chamber/room detects when the TARGET ppm of ozone is reached and then illuminates a green LED light on both the low risk and high care control/indicator panels.
• After the ozone cycle is complete the extraction fan with carbon filtration system is activated and to remove the remaining ozone gases from the chamber/room.
• The ozone sensor detects the chamber/room is now safe to enter and the ozone levels are now below the working Occupational exposure limit. A signal is sent from the ozone sensor to the high care indicator panel to illuminate the red LED. This informs the high care operative that the high care door on the chamber/room can be opened.
• The contents can now be removed and transferred into the high care area and once the chamber/room is empty the high care door is then closed/interlocked.
• The low care door is then released and can be reopened and the sanitising cycle can restart.
• At no point do both doors on the chamber/room remain open together, this ensures a safe physical transfer barrier is maintained at all times.
• Destroys bacteria on food and protects at all stages from farm to fork.
• Ozone is effective on all orientations and destroys pathogens in areas where traditional disinfectants are unable to reach.
• Ozone is effective in dry (Gas phase) and wet (Aqueous phase) environments.
• Ozone is not subject to Maximum Residue Levels (MRLs).
• Ozone reduces the need for harsh chemicals, the handling and storage of chemicals and removes the consumable cost of chemicals.
• Ozone can help reduce product fails and recalls, which mitigates the risk of damage to the company brand and reputation.
