Hygienic zoning

Hygienic zoning isn't just a concept; it's a critical plan that safeguards our food from contamination. By assessing risks and establishing protective zones within a facility, we ensure that our products meet the highest standards of safety and quality. Before diving into zoning, a thorough risk assessment is essential. This means examining every factor—from microbiological threats to allergens—that could compromise product integrity. It's a preventive approach, extending beyond production areas to include maintenance and storage spaces. There are three main hygienic zones: basic, medium, and high. Each zone corresponds to the level of hygiene required, with high hygiene zones being akin to cleanroom, crucial for products consumed by vulnerable groups or those ready-to-eat.