Hands must remain free of bacteria and germs in slaughterhouses, meat processing plants, food manufacturers and wholesalers. This also applies when meat, vegetables, fruit and baked goods are being manually processed and transported. Staff should wash their hands at the start of work, after breaks and after using the toilet. Washing hands is also essential before preparing or serving food, after cleaning tasks, after touching soiled objects and before and after putting on gloves. Washing hands more than 10 times is the norm.

Hygiene starts with proper hand cleaning basins

Why should special cleaning equipment be used in food processing? Meeting hygiene standards for private use is not the same as meeting standards for modern food hygiene. Ordinary wash basins can be a hygiene hazard. On fittings and in ceramic basins, germs and bacteria accumulate which contaminate personnel and enter production areas. Hand cleaning basins in food production should therefore always be made of stainless steel as it prevents the accumulation of germs and bacteria. Contact-free activation of the cleaning process is required to avoid personnel having to touch the materials. A fully automatic and contact-free dispensing system for liquid soap or disinfectants is also ideal, as with the ITEC 20550 Touchless basin, for example.

In summary: hand cleaning basins should be made of stainless steel, have contact-free activation (including soap and disinfectant dispensers) and ideally have integrated filtered hand dryers.

Would you like to find out more about hygienic hand cleaning basins? We will be happy to advise you.