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June 10th is the Dragon Boat Festival, which is one of China’s traditional festivals. Legend has it that the poet Qu Yuan committed suicide by jumping into the river on this day. People were very sad. Many people went to the Miluo River to mourn Qu Yuan. Some fishermen even threw food into the Miluo River. Some people also wrapped rice in leaves and threw it into the river. This custom has been passed down, so people will eat zongzi on this day to commemorate Qu Yuan.

As people’s living standards improve, people will also add pork, salted eggs and other foods to zongzi, and the types of zongzi are becoming more and more diverse. People are also paying more and more attention to food safety, and the sanitation standards of food workshops are becoming more and more important. Therefore, the sanitation and disinfection of each production worker is also an important factor in ensuring food safety.

In the food processing industry, the locker room is a vital area. It not only concerns the personal hygiene of employees, but also directly affects the quality and safety of food. A locker room with a reasonable design and scientific layout can effectively prevent food contamination and improve production efficiency. This article will explore the layout design of the locker room in a food factory and how to create an efficient and hygienic locker room.

Location selection of locker room:

The locker room should be set at the entrance of the food processing area to facilitate employees to enter and leave the production area. In order to avoid cross contamination, the dressing room should be isolated from the production area, preferably with independent entrances and exits. In addition, the dressing room should be well ventilated and have appropriate lighting facilities.

Layout design of the locker room: The layout of the locker room should be designed according to the size of the factory and the number of employees. Generally speaking, the locker room should include lockers, hand washing machine, disinfection equipment, boots dryer, Air shower,boot washing machines, etc. Lockers should be reasonably configured according to the number of employees, and each employee should have an independent locker to avoid mixing. Washbasins should be set at the entrance to facilitate employees to wash their hands before entering the locker room. Disinfection equipment can use manual or automatic spray disinfectors to ensure the hygiene of employees’ hands. Shoe racks should be set at the exit of the locker room to facilitate employees to change their work shoes.

Hygiene management of locker rooms:

In order to maintain the hygiene of locker rooms, a strict hygiene management system should be established. Employees should change their work clothes before entering the locker room and store their personal clothes in the locker. Before changing their work clothes, employees should wash and disinfect their hands. Work clothes should be cleaned and disinfected regularly to prevent the growth of bacteria. The locker room should be cleaned and disinfected every day to ensure environmental hygiene.

Disinfection equipment in locker rooms:

Choose disinfection equipment that can effectively kill bacteria, viruses and other microorganisms. Common disinfection methods include ultraviolet disinfection, spray disinfection and ozone disinfection. Ultraviolet disinfection is a commonly used method that can kill microorganisms in the air and on the surface, but it may not be effective for some stubborn viruses and bacteria. Spray disinfection and ozone disinfection can cover the surface and air of the locker room more comprehensively, providing better disinfection effects. Disinfection equipment should be easy to operate and convenient for employees to use. Automatic spray disinfectors can reduce the operating burden of employees and improve the efficiency of disinfection

In short, the layout design of the food factory locker room should take into account the personal hygiene of employees and food safety. Through reasonable location selection, layout design and sanitation management, an efficient and hygienic locker room can be created to provide protection for food processing.