Basic and expert knowledge

Hygiene zones in food production

The European standard EN 1672-2

Hygiene requirements for food production machines

Standard EN 1672-2 defines three areas in food production with different hygiene requirements.

 

 

Food zone(1)

All system parts and components that have direct contact with foods

The components need to be:

  • Washable
  • Disinfectable
  • Corrosion-resistant
  • Non-toxic
  • Non-absorbent
  • Smooth, continuous or sealed
  • Use of special lubricants for the food industry

 

Splash zone (2) 

All system parts and components that come into contact with food that does not return to the production stream.

Planning and design should follow the same criteria as in the food area.

 

Non-food area (3) 

Components that do not come into direct contact with food

To avoid sources of infection, the components need to be:

  • Corrosion-resistant
  • Washable or disinfectable