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.


Medium 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.


High 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.