What should be done if employees in the food factory don’t consciously wash their hands?
The importance of hand washing at the entrance of a food factory cannot be overstated, as it serves as a critical first line of defense against the introduction of contaminants into the production environment.
Unwashed hands can harbor a variety of harmful bacteria, viruses, and other microorganisms that can be easily transferred to food products, equipment, and surfaces within the production environment.
This can lead to the introduction of pathogens like Salmonella, E. coli, Listeria, and Staphylococcus, which can cause foodborne illnesses in consumers.
What’s more, contaminated food products resulting from poor hand hygiene can trigger product recalls, which can be costly for the company in terms of financial losses, regulatory fines, and reputational damage.
A single incident of foodborne illness linked to a company’s products can severely undermine consumer trust and confidence, making it challenging to recover.
Therefore, we developed this channel-type compulsory hand-washing facility, a device that can complete hand washing and shoe disinfection at the same time. It occupies very little space and is suitable for use at the entrance of small workshops with high hygiene requirements.
Functions of this hand hygiene station
- wet hands
- get soap
- washing hands
- drying hands
- disinfecting hands
- disinfection boot sole
- guard
Advantages of this hand washing facility
01-The guard will not be opened and employees cannot pass through
- if the hand washing steps are missing, such as not disinfecting hands, then the gate will not open, employees cannot pass through, and cannot enter the workshop. The risk of contamination is eliminated.
02-The hygiene station does not keep operating
- if employees do not follow the correct washing and disinfection process (hand wetting-soap washing-rinsing-drying hands-disinfection) to do a good job of hand hygiene, the equipment will stop operating, the gate will not be able to open, and employees cannot enter the workshop.
03-The hand washing process cannot continue
- if the time is not up to standard, such as rubbing hands for less than 20 seconds, and the faucet does not water.
However,
Q: How do employees know whether the time is up to standard?
A: There are voice reminders and screen reminders
For other solutions, please contact us and we will help you with customized solutions.
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