Zone 2 describes areas immediately surrounding the food production zone. A pathogen in Zone 2 will not contaminate food by itself. Dripping product or run off from equipment in Zone 2 can cause product contamination. A Zone 2 environment is regularly cleaned as part of any plant Hygiene Plan. These areas need to be swabbed for Listeria and Salmonella even though they are not in constant contact with food as it is being produced.
Cables, connectors and conduits used in this area need to withstand harsh cleaning processes and be designed in a way that is consistent with good sanitary food design machine practices, eliminating areas where moisture can collect.