How to Establish a Safe Entry Procedure in Food Facilities with Sanitation Lines?

The most important aspect of hygiene in food facilities is the precautions taken when entering the production area. This is where sanitation lines come in. The sanitation line disinfects the hands, clothes and shoes of employees and visitors, preventing the transfer of dirt and germs into the production area. This simple but effective method is essential for maintaining hygiene in food production.

When setting up a safe entry procedure, using HACCP compliant equipment makes a big difference. Disinfectant pedals, hand sanitizers and dedicated clothing change areas go a long way in ensuring employee hygiene. It is also necessary to provide training and conduct hygiene checks to ensure that employees regularly comply with these rules.

Sanitation lines should be used not only for personnel, but also for material and product entry and exit. Thus, all kinds of dirt and germs that may come into the production area from outside are prevented. This is very important to maintain product quality.

Finally, the effectiveness of safe entry procedures depends on the hygiene culture throughout the facility. Constantly updating the rules, continuing training and supporting them with the right equipment ensures that the hygiene level remains consistently high.