Hotzones
Basic hygiene (low risk) zone
Control of contaminant sources on a low level
These zones require only a basic level of hygiene. Examples include areas used for storing pre-packaged goods.
ProductsMedium hygiene
(high care) zone
Reduce the creation of hazardous sources
The objective here is to directly control or reduce the potential sources of contaminants in order to protect food production from contamination.
ProductsHigh hygiene
(high risk) zone
Effectively control of contamination hazards
The highest level of hygiene must be maintained in these enclosed areas for the processing and packaging of products. All dangers leading to food contamination or microbial growth must be effectively controlled or prevented.
Products
