The locker room of a food factory is a necessary transition area for employees to enter the production area. The standardization and meticulousness of its process are directly related to food safety. The following will introduce the process of the locker room of a food factory in detail and add more details.
Dressing room process introduction
I. Storage of personal belongings
1. Employees put their personal belongings (such as mobile phones, wallets, backpacks, etc.) in designated lockers and lock the doors. The lockers adopt the principle of “one person, one locker, one lock” to ensure the safety of items.
2. Food, drinks and other items not related to production must not be stored in lockers to keep the locker room clean and hygienic.
II. Change of work clothes
1. Employees change into work clothes in the prescribed order, which usually includes: taking off shoes and changing into work shoes provided by the factory; taking off their own coats and pants and changing into work clothes and aprons (or work pants).
2. Shoes should be placed in the shoe cabinet and stacked neatly to prevent contamination and clutter.
3. Work clothes should be kept clean and tidy, and avoid damage or stains. If there are damages or stains, they should be replaced or washed in time.
III. Wear protective equipment
1. Depending on the requirements of the production area, employees may need to wear additional protective equipment, such as gloves, masks, hair nets, etc. The wearing of these protective equipment should comply with the regulations to ensure that they can fully cover the exposed parts such as hair, mouth and nose.
IV. Cleaning and disinfection
1. After changing into work clothes, employees must clean and disinfect according to the prescribed procedures. First, use hand sanitizer to clean hands thoroughly and dry them; second, use the disinfectant provided by the factory to disinfect hands and work clothes.
2. The concentration and use time of the disinfectant must strictly comply with regulations to ensure the disinfection effect. At the same time, employees should pay attention to personal protection and avoid contact between the disinfectant and the eyes or skin.
V. Inspection and entry into production areas
1. After completing the above steps, employees need to conduct self-inspection to ensure that their work clothes are clean and their protective equipment is worn correctly. The administrator or quality inspector will conduct random inspections to ensure that each employee meets the requirements.
2. Employees who meet the requirements can enter the production area and start working. If there are any situations that do not meet the requirements, employees need to go through the steps of cleaning, disinfection and wearing again.
Notes
1. Keep the locker room clean
1. Employees should take good care of the locker room facilities and should not scribble or post anything in the room. At the same time, the floor, walls and facilities in the locker room should be kept clean and sanitary.
(II) Compliance with regulations
1. Employees should strictly abide by the use regulations and procedures of the locker room and are not allowed to rest, smoke, or entertain in the locker room. If there is any violation of the regulations, the employee will be punished accordingly.
3. Regular cleaning and disinfection
1. The locker room should be cleaned and disinfected regularly by a dedicated person to keep it sanitary and tidy. Cleaning and disinfection should be carried out during non-working hours to ensure that employees can use clean and hygienic locker rooms.
Post time: Jun-19-2024