6. Hygiene Zones

The establishment of hygiene zones for a food factory protects the processing area from possible contamination. Hygiene zones are defined by physical barriers (walls, floors, ceilings) that enable separation of incompatible functions (e.g., storage of raw and processed product).

General Description of Zones

Zone 1	=	Non-processing areas and outside	Non-critical
	=	Standard hygiene environment	Non-critical
	=	Inside, process areas	Critical Hygiene Area
	=	Inside, product contact	Critical Hygiene Area

Undisplayed Graphic

Barriers - walls, floors, ceilings, doors, windows, foot-baths, GMP (good manufacturing practice)

Restrict access - people, equipment, vehicles

Establish critical hygiene areas

Dedicated equipment

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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

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