Food Beverage Zones
01
Hygienic Zone
Food is in direct contact with equipment and electrical components
Possible Applications
- For direct and permanent contact with food
- Electrical equipment or components that need to be washed as part of regular maintenance
Product Requirements
- Hygienic design standards (e. g. EHEDG, DIN EN ISO 14159 or DIN EN 1672-2) should be followed
- Recommended to use FDA-approved materials and materials that can withstand cleaning agents (chemicals, acids, alkalis, hot water)
- Consider the following factors: temperature range, chemical resistance, mechanical strength, flexibility
02
Splash Zone
Drips or splashes of food could return to the food manufacturing process, causing
contamination
Possible Applications
- For direct and permanent contact with food
- In or near the food manufacturing process
- Drips or splashes of food could return to the food manufacturing process, causing contamination
- Areas that need to be washed down
Product Requirements
- Assess the risk of food returning to the manufacturing process
- Recommended to use materials that are able to withstand (chemicals, acids, alkalis, hot water)
- Consider the following factors: temperature range, chemical resistance, mechanical strength, flexibility
03
Non-Product Zone
No contact with food
Possible Applications
- Conveyor belt for packaged products
Product Requirements
- Consider the following factors: temperature range chemical resistance, mechanical strength, flexibility
Contact Us
Choose your country
A join venture between 
© Copyright Jebsen & Jessen (SEA) 2016. All rights reserved.