Food factory error-prevention methods
There are many reasons for errors at the production site, including subjective factors such as negligence and objective reasons such as equipment and material problems. Error prevention methods are therefore generated.
The so-called error prevention, called POKA-YOKE in Japanese, means to prevent process errors before they occur. It is a method that uses automatic action, alarm, identification, classification, and other means during the operation process so that the operator will not make mistakes even if they do not pay special attention.
Poka-yoke is widely used in manufacturing, food processing, and other industries to improve product quality, reduce waste, and enhance productivity by preventing human errors and mistakes. It is a key component of the lean manufacturing and total quality management approaches.
Common errors in food workshops
The following types of errors also occur frequently at food production sites. At this time, necessary error prevention measures are indispensable. We, WONE, know that the implementation of food safety is essentially the implementation of details, so it has put a lot of effort into error prevention in detail to help food safety management on site in food workshops be smoother.
- Forgetful error
When employees enter the workshop, they do not wash their hands with soap but flush and disinfect before entering the workshop - Error prevention method
Set up a soap guard, and employees must take soap before they can move forward 
- New coming employee error
When new employees wash their hands, they do not know how to carry out the seven-step hand-washing method correctly - Error prevention method
The detailed operation process and diagram of the seven-step hand washing method are put at the hand washing facilities to help new employees understand 
- Willing error
After work, employees are reluctant to clean some hidden equipment and facilities. - Error prevention method
The personnel cleaning station is equipped with a self-cleaning function and an easy-to-disassemble function to reduce the complexity of employees cleaning personnel sanitary facilities.
- Negligence error
When employees enter the workshop, they forget to wash their hands/disinfect their shoes and boots, and enter the workshop directly. - Error prevention method
Set the personnel hygiene cleaning station as a channel type. Employees must pass through the personnel hygiene cleaning station to wash their hands and disinfect their shoes and boots before entering the workshop. -
- Inert error
The soap for hand washing is run out, resulting in the inability to wash with soap - Error prevention method
The soap dispenser can light up to indicate when it is short of liquid. Then add soap in time.
- Lack of standard error
When employees wash their hands, the dosage of soap and disinfectant taken is not controlled, and they can take and use it at will, and the dosage of cleaning and disinfection cannot be controlled. - Error prevention method
To avoid wasting, the dosage of cleaning and disinfection detergent can be set in WONE’s i-clean system.
The intelligent system can set the amount of soap and disinfectant supplied each time to ensure that the amount of soap and disinfectant is appropriate. 
- Intentional error
Employees deliberately put chemicals into the product - Error prevention method
Place hand soap and disinfectant in a container that cannot be dumped to prevent chemicals from being used for other purposes
In addition to the above, other errors often occur in food factory workshops. We have designed different products to eliminate these errors.
You are welcome to contact us for win-win cooperation opportunities.
