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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New Zealand Food Safety Authority
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NEW ZEALAND

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