One of the most critical points in food production is personnel hygiene. Because no matter how good equipment and sterile environments are provided, if employees do not pay attention to hygiene, all efforts can be in vain. It is therefore very important that staff wash their hands regularly, wear clean clothes and follow hygiene rules.
The sanitation line ensures that personnel are disinfected before entering the production area. This reduces the risk of external germs contaminating the food. In addition, employee awareness should be supported through regular trainings and hygiene checks.
The use of HACCP-compliant equipment such as gloves, bonnets and masks also plays a major role in personnel hygiene. This equipment protects both workers and products, raising hygiene standards.
As a result, attention to personnel hygiene is the foundation of a hygiene culture in food production. A team that follows hygiene rules and works consciously significantly increases the reliability and product quality of your business.