Why do the pass through hygiene stations stand out in food factories?

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Why do the pass-through hygiene stations stand out in food factories?

In food factories, personnel such as employees and visitors must go through a strict washing and disinfection process before entering the production workshop.

However, do these situations occur when employees perform personal hygiene in your food factory, or the food factory you come into contact with?

01-The personnel are not conscious of washing hands and boots and disinfecting them. If there is no one supervises them, they may ignore these hygiene requirements.

02-For many visitors, such as customers and leaders, sometimes, it is inconvenient for the company to require the other party to implement the company’s hygiene requirements strictly, and usually, a bunch of people are allowed to enter the workshop reluctantly.

03-At the entrance of the production workshop, there is usually a shoe and boot disinfection pool. In order to achieve the purpose of “must pass through the disinfection pool to enter the working area”, it is often necessary to set up a sufficient width and occupy a large area.

04-When employees wash their hands, the dosage of soap and disinfectant they take is not controlled, and they take and use them at will. The cleaning and disinfection liquid cannot be controlled, resulting in excessive waste of chemicals.

05-Some employees even deliberately destroy the hygienic chemicals or bring chemicals to the products.

06-Proper maintenance of handwashing stations and sanitizers, including regular replenishment of soap and sanitizers, as well as cleaning and monitoring solution concentrations, can be very labor-intensive and time-consuming.

In response to these challenges, food processing facilities should consider implementing more advanced and automated hand and footwear hygiene systems, such as:

  • Touchless or automated hand hygiene stations with timed soap and sanitizer application and drying mechanisms
  • Dedicated boot or shoe disinfection stations with appropriate disinfectant application, and cleaning functions
  • Comprehensive cleaning and disinfection procedures including physical cleaning and disinfection

In order to adapt to market development, we, WONE, have developed and produced channel sanitation facilities, such as personnel sanitation hygiene stations and pass-through boot washers.

The design features of these cleaning stations are targeted at the problems in food plants mentioned above.

Next, we are going to introduce some of the design concepts of our pass-through sanitation hygiene stations.

They are setting up channel facilities in the route of doing personnel hygiene. Employees can enter the workshop only after completing the hand hygiene including hand washing, hand drying, hand disinfection and shoe or boot cleaning and disinfection before entering the workshop.
Channel sanitary facilities and hygiene stations are treated equally. At the entrance of the workshop, only after strictly completing the hand washing and shoe or boot disinfection requirements can you enter the workshop. At the exit of the workshop, everyone will clean their shoes and boots before leaving the workshop, which has shaped the company’s management concept of not letting anyone off the hook in food hygiene management.
The hygiene station channel sanitary facilities at the entrance of the workshop are equipped with gates. The gates are opened only after the employees have completed the cleaning operation.
Employee safety is always the first priority
The channel sanitary facilities of the hygiene station supplier, WONE, are equipped with many safety devices. From the intuitive experience of users, you can see:

  • There are railings to prevent accidents during the hygiene process of employees
  • There is an emergency stop switch, which can open the gate in various emergency situations
  • Chemicals are locked to prevent deliberate damage

Let’s look at the specific features of WONE’s hygiene sanitation and cleaning stations.

Process management

  • In our hygiene cleaning station, employees can wash hands, dry hands, disinfect hands, clean soles, and disinfect shoes and boots. The disinfection mode can be set, and there are standard and mandatory modes to set. After setting, employees must strictly disinfect according to the set mode before they can pass through the gate. Solve the problem that employees are not aware of disinfection.

Smart i-clean system

  • We have developed an i-clean system by which it is available to adjust personnel hygiene time, adjust the chemical dosage, and concentrate chemicals automatically.

Sensor technology

  • The water outlet, soap outlet, and disinfectant outlet are all non-contact induction designs to prevent cross-infection.

Chemical management

  • Equipped with a reminder of chemicals out-of-stock, the manager can replenish chemicals in time to avoid delays in normal disinfection. Locked chemical cabinets prevent employees from intentionally tampering with sanitation chemicals or bringing chemicals onto products.

Mobile management

  • Our hygiene cleaning station has a split structure that can be disassembled to cope with narrow entrances and exits. In addition, it is equipped with universal wheels for easy movement.

 

Pass-through sanitary facilities are a change in the concept of hygiene management compared to traditional open-hand washing facilities. For channel-type sanitary facilities, if you have any questions, please contact us.

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