It is an important aspect to improve hygiene in production for any enterprise related to the food industry. The reason for this is compliance with the requirements and conditions of sanitary services. But the most important place here is given to the labor process itself since the cleaner the workshop and the hygiene standards are observed, the better the quality of the enterprise’s products will be. The head of the enterprise is obliged to do everything possible to ensure that the required conditions are met everywhere. It is necessary to introduce strict control that does not allow violation of the rules of personal hygiene of employees at production facilities in designated areas. The personal hygiene of personnel at a food industry enterprise is an important and integral part of the complex sanitary standards of the entire enterprise.
Workers thoroughly wash their hands with soap at the beginning and end of a production shift and then disinfect the surfaces of their hands. This procedure must be repeated after changing the workshop, the type of technological process, going to the toilet or taking a smoke break, etc.
In addition, it is necessary to systematically carry out measures to keep the workplace and the premises clean. You should also pay attention to shoes and work clothes. You need to understand that not every employee will undertake to comply with the established rules at the required level, so it is necessary to make sure that these conditions cannot be violated. Any enterprise related to the food industry requires a special degree of hygiene and sanitation. By contacting the “Rozfood” company, it is possible to order an equipment complex that allows quick implementation of the necessary sanitary solutions throughout the entire enterprise.
Hygiene stations in food production are used at the entrance to the enterprise’s sanitary zone. It provides one-way or two-way personnel passage, non-contact hand disinfection, and soles disinfection. Also, it can be equipped with a hand washer, a paper towel dispenser, and a basket for used towels.
Hygiene stations assembling is carried out before entering the sanitary zone at catering and food industry enterprises. Such equipment is an integral element of a set of measures to ensure hygiene at work – HACCP.
To enter the industrial zone of the enterprise, an employee will need to pass a hygiene station, which is activated due to the existing photocells inside the hand disinfection compartment. Disinfectant is supplied only if both hands are placed in the appropriate chamber. The supply time and its amount can be adjusted using the program. The entry blocking is removed only when the complete disinfection process is finished. It can be monitored with the green indicator that lights up at the end of the procedure. If the disinfectant is not supplied, in this case, a special light beacon will not be activated, which indicates the impossibility of further passage into the designated room. If the disinfectant has run out, the yellow indicator light “I” will notify you about this and will start flashing.
To clean the soles of shoes, brushes with disinfectant poured onto them are used. It’s set in motion after the sensor installed in the rack is activated.
There are hygiene stations designed only for cleaning and disinfecting staff shoes; they are equipped with brushes of different heights, depending on the production characteristics of the enterprise. There are double-sided models of sanitary stations that wash, clean, and disinfect shoes and hands at the exit from production zones. You need to unscrew the plug in the bath to drain the disinfectant from the shoe sole cleaning bath. Before refilling the disinfection bath, tighten the cap.
To clean the hygienic station bathtub, lift the grille and remove the brushes if the model has them.
The price of a hygienic station depends on the type and configuration:
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