In everyday life, in facilities that produce food or food components, it is appropriate to use disinfectant transmitters or hygiene barriers. Hygiene turnstiles or sanitation lines are recommended to be used in different models and quantities depending on the size of the area to be used and the number of personnel. Periodic maintenance and general cleaning of hygiene lines should be carried out and appropriate disinfectants should be used. When the hygiene passes are used correctly, the hand and foot parts are sterilized.