To improve the hygiene level of food enterprises, you can consider doing so!

Nowadays, hygiene is of paramount importance

equipment

When considering retrofitting, redesigning, or replacing existing equipment, the handling of equipment with the highest risk should be considered first

Tension release devices are installed on conveyor belts and conveyors for better cleaning, disinfection and inspection

Replace conveyor belts that are prone to wear, tear and crack with polyurethane belts, which have a smooth surface, are made of inert materials and are easier to clean

Eliminate rubber wheels on brackets and equipment and replace them with plastic wheels

Eliminate equipment identification and asset labels fixed by rivet fixing, screw tightening, etc.

Eliminate soft metal, wood or MDF composites, foam bumpers and protective layers, canvas/fabric/nylon parts and belts, hollow rollers and open washer materials

Eliminate (redesign or replace) areas of voids that may retain moisture, food debris, and microorganisms, such as hollow frames, hollow rollers, overlapping surfaces, metal sandwiches or diellin and metal sandwich areas, sharp corners and corners

Replace temporary fast fixes such as floor patches, plastic on the ceiling, ropes/ropes, tape, etc.

Replace plastic drums with stainless steel trash cans that are easier to clean, reusable for a long time, and recyclable

Use plastic trays or other cleanable materials in ready-to-eat food areas

Eliminate spot welding

For wall-mounted devices, leave sufficient space between the device and the wall for adequate cleaning

Replace those non-cleanable single bracket metal frames and practical brackets because they have gaps

facility

The renewal of the facility needs to be considered in accordance with the existing framework, which mainly includes the following aspects:

Establish conspicuous sanitation areas

Control the flow of people and materials to reduce hazards

Control water build-up
in facilities.

Control room temperature and humidity
.

Control airflow and quality
.

Use site elements
that improve hygiene.

Use of building envelopes that improve hygiene
.

Interior spaces
designed to improve hygiene.

Adopt building elements and architectural designs
that improve hygiene.

Design utility systems
to prevent pollution.

Integrate hygienic design into facility design
.

3 aspects that require special attention

floor

Floors are subject to frequent movements of heavy equipment, contamination of water, cleaners and disinfectant chemicals, and temperature changes
.
If renovation is required, it is advisable to use flooring materials with good materials as much as possible to reduce the problems such as cracks and holes caused by the use of inferior and cheap flooring materials
.
Later patches tend to create more problems than using quality materials
in the first place.

Do not use floors with expansion joints, which are prone to water and food debris, and become areas where
microorganisms hide.

The floor is provided with a certain drainage ditch, which is far away from the equipment and walls, so that it can remain dry and easy to remove stagnant water
.

wall

Walls require the use of cleanable, non-absorbent materials such as metal, fiber-reinforced plastic, tiles or concrete
.

Eliminate unnecessary wall-mounted structures, which are easy to damage wall materials
.

Recesses at the border between walls and the ground can protect wall seams, but these wall joints often become a gathering place for dirt, food debris, and water, which is difficult to clean and can damage the inside of
the wall.

Ceilings, cooling facilities, utilities and other structures

The ceiling should consider using a solid walking ceiling

Keep pipelines and utilities outside of exposed production areas to operate utilities (water, electricity, etc.
)
without compromising production areas and equipment.

Ceilings should be placed in major production areas that are easy to clean without interference from overhead structures such as pipes
.

Wash and disinfect

For cleaning and disinfection, the following aspects can be considered:

Make sure employees have enough time to clean and touch the device

Training of employees on chemical treatment, cleaning and disinfection, including scrubbing, etc

Equipped with safe and effective cleaning tools, including adequate and appropriate PPE, chemicals, scrub pads, buckets, brushes, hoses and wet cleaning aerators.

Proper supervision is required when employees carry out cleaning and disinfection

A cleaning and disinfection plan is required, including regular deep cleaning

Develop appropriate SOPs and tools to clean drainage pipes effectively

Proper management and control of water, such as the use of waterproof embankments and barriers, especially for dry cleaning processes
.

The "less is more" principle, such as ladders, hoses and trays, jacks can be fixed indoors, but it is advisable to limit the storage
of items that do not need to be cleaned during hygiene (e.
g.
labels, PPE, paper towels, etc.
) in the processing room.

Due consideration should be given to the choice of cleaning and disinfection tools such as aerators, hoses, nozzles, scrapers, shovels and brushes to prevent them from becoming a major source or carrier
of contamination.
For example, a one-piece scraper is a better choice than a spatula with a wooden handle, a spiral connection, or a foam-type head with an opening, as they are not easy to clean and are easy to tear
.