Food Processing Plant Disinfection Standards and Procedures
2024.07.06
Food Processing Plant Disinfection Standards and Procedures
As the state increasingly emphasizes food safety, regulatory agencies such as the Food and Drug Administration have strengthened their management and developed new regulations and requirements. Food processing enterprises, in compliance with these regulations, especially focus on the cleaning and disinfection of personnel and equipment to ensure food safety. Below are the procedures and application standards for the non-contact hand and boot disinfection equipment installed at the entrances of most food processing plants:
1. Operating Procedures of Hand and Boot Disinfection Machine
- Step on the boot cleaning machine for boot sole and upper cleaning
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- Hand washing
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- Hand drying
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- Hand disinfection
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- Boot sole disinfection
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2. Advantages of the Hand and Boot Disinfection Machine
- Effectiveness and reliability
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3. Choice of Disinfectant
- Alcohol
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4. Improvements in Hygiene Management
Food processing enterprises need to pay attention to personnel hygiene management, improving hand and boot disinfection procedures to ensure effectiveness and reliability. Here are some recommendations:
- Strictly follow disinfection procedures
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- Use advanced equipment
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- Choose safe disinfectants
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- Regular training and supervision
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By implementing these measures, food processing enterprises can significantly improve hygiene management, ensure food safety, and gain consumer trust.
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