Informazioni di base e specialistiche

Zone di igiene nella produzione alimentare

La norma europea EN 1672-2

Requisiti igienici delle macchine per la produzione alimentare

La norma EN 1672-2 definisce tre zone nella produzione alimentare con diversi requisiti igienici.



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