Too many employees enter the food processing workshop and the efficiency is too slow. What should the food factory do?
Now more and more food companies are introducing hygiene cleaning stations with integrated hand and foot hygienic functions. Such cleaning stations are good, but they are suitable for narrow workshop entrances. If there are too many employees, it is not suitable because it is slow to enter the workshop.
Therefore, food factories should arrange plans at the entrance of the workshop according to the number of employees. Hand washing and disinfection can be separated. More hand washing facilities are set up with gate-type disinfection facilities. This can ensure efficiency and ensure that employees are disinfected.
The following sanitary combination facilities are for reference.
01-F22+22TC
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- F22 is a double-station design that supports 2 people to wash hands and dry hands at the same time. Then disinfect hands and feet through the 22TC gate, and enter the workshop after completion.
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02-F2+21T
- After cleaning hands in F2, disinfect hands and feet through the 21T gate, and then enter the workshop.
03-F3E+disinfection pool
- In F3E, employees can wash hands, dry hands and disinfect hands. If some workshops also need to disinfect feet, a foot disinfection pool should be used.
04-F2+11T
- After cleaning hands in F2, disinfect hands through the 11T gate. If some workshops also need to disinfect feet, a foot disinfection pool should be used, and then enter the workshop.
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