Food hygiene is paramount for your operation, whether it’s in the meat industry, in the preparation of baked goods and other food or in the transport of fruit, vegetables and meat. There are six ways to combat common hygiene hazards.

1. Non-contact hand cleaning

Hands are the most important tools for your employees – and the main source of transmission for germs and bacteria. Every point of contact carries the risk of transmission and infection, and the fittings at hand wash basins are hidden hazards. After washing hands, employees can re-contaminate themselves at the taps, the soap dispenser or basin. Water, as well as soap and disinfectant, should therefore be delivered without contact.  Washbasins made of stainless steel provide extra safety due to a hygienic surface. Germs and bacteria are much less likely to thrive on stainless steel surfaces.

2. Paperless drying

When using hot air hand drying systems, these should be equipped with F8 air filters or HEPA filters with an efficiency of up to 99%.

3. Efficient sole cleaning

Sole cleaning equipment is essential in food production. Depending on the type of business, safe stationary cleaning is provided by different types of sole cleaning equipment – from the practical sole cleaning machine for craft businesses through to the 2-lane compact hygiene station with integrated disinfection plus shoe-side and forced-guided hand cleaning.

4. Company and personnel hygiene

In addition to industrial hygiene, personnel hygiene in connection with the establishment of hygiene sluices is an indispensable measure for employee safety and ultimately for product safety.

5. Hygienic storing of work clothes

Soles, aprons and other workwear not only require germ-free cleaning, but also storage in a clean condition. It should not come into contact with everyday clothing. Separate changing rooms for “black” and “white” clothing support this. Special lockers, boot / clog drying panels, disposable item dispensers and hygienic wall cloakrooms for aprons, smocks, helmets, etc. are used for this.

6. Clear communications

The best equipment is useless if it is not used correctly by your personnel. Therefore, provide hygiene training, publish transparent hygiene rules and raise employee awareness about the correct way to clean hands, shoes, clothing and other equipment.