Procedure for company hygiene

The following are in effect to comply with :

Hygiene topics for the food industry organisation:

  • No products on the floor.
  • All products should be covered when not used to be, at least in storage.
  • No crates, buckets, etc., on the floor; set them on trolleys, rolling containers, plastic pallets, or coded crates. No crates and etc., directly on the floor because these can contaminate the via cross-. Pay attention to hand hygiene when touching the underside of trolleys, etc., as they the floor. Keep trolleys and etc., clean.
  • Keep the department tidied up and clean. Store tools or aids for (dis)assembly or adjustment and do not leave them loose on or near the machines. Dispose of on time and collect it in appropriate bags and/or containers.
  • Avoid when the product is present as much as possible. When there is no other option, cover products well, place them far away, and do not spray in the direction of the product.
  • and cardboard (unnecessary) should be avoided in the departments as much as possible.
  • Cover products during breaks and storage covered with plastic film.
  • Bins should not be stacked on top of each other as this can cause cross-contamination. So no bins on an open product!
  • When packing material is in the department but not being used, it should be covered to prevent it from getting filthy and stored in the correct place as soon as possible. This applies if the material can still be used. Otherwise, destroy it.
  • In principle, people remain in their own department or production line. By , are taken to prevent the carry-over of or cross-contamination.

Other :

  • Detergents, chemicals, etc., should always be coded with their contents.
  • These cleaning agents may be used only by trained and designated staff.
  • These cleaning agents are stored immediately after use to be in the prescribed (closed) location and may never be in the department next to open products.
  • Keep doors closed as much as possible to prevent fluctuations and save energy.
  • Strict action must be taken in the of critical allergens. Especially in the of the introduction of peanuts, the entire company should be alert to possible allergic reactions in consumers, such as hives, edema, or anaphylactic shock.
  • material from used products should be kept outside the department as much as possible. The that comes into the department should be thrown away as soon as possible. The packaging material that is transported between the production area and storage is covered well.
  • Pens must not present any inside the production area by the preference of unbreakable material, blow, and detectable.
  • Staples, paper clips, etc., are not permitted in production areas and are not permitted for the sealing of packaging and etc.

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