The use of disinfectant dispensers or hygiene barriers is appropriate in everyday life, in food or food-component production facilities. 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 hygiene passages are used correctly, the hand and foot parts are sterilised.