Common Issues and Solutions for Food Factory Changing Rooms|GCC Cleanroom Construction

Common Issues and Solutions for Food Factory Changing Rooms

2024.07.06

Common Issues and Solutions for Food Factory Changing Rooms

Changing rooms serve as a crucial buffer zone between the outside world and production areas. They help reduce hygiene risks and reflect the company's commitment to food safety. During audits, changing rooms often present common issues.

Standard Procedure for Entering the Workshop

1. First Change of Shoes

Enter the first changing room and close the door.
Sit, remove outdoor shoes, place them in the shoe cabinet, and wear clean area-specific shoes.
If necessary, remove outerwear and store personal items in the locker.

2. Second Change of Clothes

Enter the second changing room and close the door.
Take out dust-free clothes, mask, and gloves. Put on the mask first, then the clothes, ensuring no hair is exposed and the mask covers the nose.
Wash hands with detergent, rinse, and dry. Wear clean rubber gloves if needed.

3. Entering the Buffer Room

Enter the buffer room and close the door.
Soak hands in disinfectant for at least 40 seconds, rinse, and dry.
Proceed to the production area via the clean corridor.

Common Issues and Solutions

1. Using Household Hand Soap

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2. Using Non-Food Grade Chlorine Disinfectant

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3. Using Non-Food Grade Alcohol for Disinfection

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4. Employees Keeping Locker Keys

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5. Disorganized Work Shoe Storage

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6. Manual Faucet in Handwashing Area

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Daily Management

1. Hygiene Maintenance

Use ultraviolet or ozone sterilization daily.
Regularly clean and sun-dry work clothes, hats, and shoes. Wipe lockers and shoe cabinets with alcohol-soaked cloths.
Replace hand soap and disinfectant regularly.