A quick view at the hygiene entrance station in the food and beverage factory
The personnel hygiene cleaning station in a workshop entrance is a hygiene cleaning machine with the functions of hand washing, hand drying, hand disinfection, sole cleaning, boot disinfection, and guard station. The machine can be designed with single-channel, double-channel, hand washing, hand drying, hand disinfection, sole and boot cleaning disinfection, and guard functions.
In the practical application, the personnel hygiene entrance cleaning station can replace equipment and facilities such as foot pools and entrance hand washing points simultaneously, and achieve good results in intelligent hygiene management.
The personnel hygiene cleaning station is suitable for the entrance of the food production workshop. It can quickly isolate the hand and sole or boot contamination of personnel entering the food production workshop at the workshop’s entrance. Employees can quickly, easily, and effectively complete the hygiene of hands and footwear to remove germs and microorganisms and prevent cross-infection. Workers can get effective cleaning by passing through the hygiene entrance station, which is quick and efficient, and they get fast decontamination.
How many hygiene entrances should be set and where are hygiene stations located in a food factory?
There are several key considerations when determining the number and location of hygienic entrance stations in a food factory
Number of hygienic entrance stations:
- As a general rule, there should be at least one hygienic station at each entrance to the production workshop.
- Number of employees: The number of employees entering the workshop at the same time (especially during peak time) directly affects the specifications and quantity of the hygienic entrance station.
- In special cases, when the employees need to enter the high-clean area from the low-clean area, a hygienic station should be configured.
Locations of hygienic entrances stations:
- Normal way: the hygienic station is placed at the entrance of the workshop so that employees can complete the cleaning and disinfection of their hands and footwear before entering the workshop
- Best way: the hygienic station is closely connected to the workshop entrance to ensure that employees must wash their hands and soles or boots before entering the workshop. If they do not complete it, they will not be able to pass.
- In special cases, such as entering the high-clean area from the low-clean area, there should be equipped with hygienic stations at the entrance of the area.
More factors to be considered:
- Layout and size of the workshop: larger, more complex layouts may require more sanitation stations.
- Traffic patterns and worker flow: identify high-traffic areas and bottlenecks where sanitation stations should be placed.
- Production process: locate stations at boundaries between different production stages or areas.
- Regulatory requirements: consult local food safety regulations, which may specify the minimum number or location of sanitation stations.
- Supporting facilities: water resources should be available and effective drainage should be achieved.
Best practices:
- Ensure that hygiene sanitation entrance stations are well stocked with essential supplies (soap, disinfectant).
- Provide clear signs and instructions to emphasize the importance of using hygienic sanitation stations.
- Implement regular inspection and maintenance programs to keep stations operational.
- Train workers to use sanitation stations correctly and emphasize the importance of hand hygiene.
By strategically placing the right number of sanitation hygiene stations throughout the food and beverage factory, you can help ensure optimal sanitation, reduce the risk of cross-contamination, and maintain compliance with food safety regulations.
In addition to manufacturing hygiene entrance sanitation equipment for the food industry, we have 20 years of experience in cleaning and sanitation planning and design for food factories. Helping 7000+ food factories complete feasible solutions for hygienic design.
For more information about food safety and hygiene, please feel free to discuss it with us.
