Does the food shop need changing rooms?
Does the food shop need changing rooms?
The answer is: of course!
Let us understand the function and necessity of the locker room together!
1Why do food production companies set up changing rooms?
The locker room is a buffer zone connecting the outside world with the production area. Its main function is to facilitate workers to change work clothes, work caps, work shoes and other working equipment before entering the production workshop, and effectively disinfect and sterilize the hands and soles.
The purpose of the dressing room is to ensure that when workers enter the production workshop, personal hygiene can meet certain requirements, and it will not pose a hidden danger to the workshop.
2What are the requirements for changing rooms?
After studying the regulations, we believe that the general locker room requirements are:
1. An independent area that is suitable for the number of processing personnel and connected to the workshop.
2. When necessary, separate dressing rooms for processors working in clean and non-clean areas, and separate their access to and from their work areas.
Common problem: raw and cooked employees enter the workshop through the same locker room and the same passage, and there is serious cross-contamination in the layout of the workshop.
3. Good lighting, suitable brightness, keep clean and sanitary.
4. Maintain ventilation and dry air to prevent mold or microorganisms with excessive humidity from multiplying. No potential pollution risks to the workshop-air, microorganisms, foreign bodies, etc. (design, hygiene).
5. Storage of shoes and clothing: Personal clothes and shoes should be kept separately from work clothes and boots; hangers should keep the work clothes hung up to a certain distance from the wall and not touch the wall; personal supplies cabinets, shoe cabinets, materials meet food hygiene Requirements (light color, no leakage, no adsorption, corrosion resistance, easy cleaning and disinfection)
※ Set up a personal supplies cabinet (also can be set up outside the dressing room) for easy storage of personal items such as mobile phones and keys;
※ There is a water shoe cabinet and a slipper cabinet in the changing room, and a slipper cabinet and a slipper cabinet in the changing room;
※ For work clothes, hangers are generally used. For casual clothes, you can use wardrobes or hangers;
※ Casual clothes and work clothes should be stored in different areas.
6. Area: The per capita area is not less than 0.5 square meters.
7, in the locker room in a conspicuously marked dressing program. A dressing mirror is provided for easy self-examination.
8. The indoor air and work clothes are sterilized by installing ultraviolet lamps or ozone generators in the room.
3 locker room layout?
The quality of the dressing room layout is related to the size of the dressing room's hygiene and cushioning function. If the functional area of the dressing room is not properly arranged, the personal hygiene of the staff will not be guaranteed. .
Generally set up two sets of dressing rooms, divided into clean area and non-clean area. Determine the size according to the number of employees. There must be imports and exports. Before entering the locker room, take off the slippers, and leave the slippers outside the locker room. Hanging pictures of dressing procedures in the dressing room, installing dressing mirrors, and installing ozone sterilization devices. Casual clothes and work clothes cannot use the same cabinet.
It is generally recommended to change the slippers before entering the workshop before entering the locker room.
As shown in Figure 1, workers enter the dressing area from the entrance. After completing the basic operations such as changing clothes and disinfecting, the workers directly enter the staff-only channel from the exit, and then enter different production workshops.
Dedicated aisles and hand-washing and disinfecting areas may not be in a straight line to avoid air convection.
For food production enterprises with strict requirements on the production environment, air shower doors are installed at the exit of the locker room, and workers can enter the special passage only after being processed by the air shower door. This locker room layout is suitable for food production enterprises with long process flows or large production scales.
When changing from the low cleanliness level area to the higher cleanliness level operation area, two more settings are required. The second dressing is mainly to protect the product. The production workshop is a high-clean area. The other areas are non-clean or low-clean areas. In order to prevent cross-contamination, the direction of air flow, people flow, and logistics should be from the high-clean area to the low. Clean areas, if employees leave the production workshop, such as going to eat, drink water, go to the bathroom, go to the lounge, etc., should be replaced with low-clean area work clothes.
4 locker room configuration?
To meet staff health needs:
The changing room should be equipped with hand sanitizer, hand basin, and non-contact faucet.
Shoe disinfection tank, wardrobe, shoe rack, clothes hanging, UV germicidal lamp and other facilities. The wardrobe is used to store the staff's personal clothes.
Shoe rack is used to store revolving shoes or work shoes (rain boots).
The clothes hanger is dedicated to placing work clothes.
Hot water system (hand-washing water temperature 37-43 ° C), hand-washing disinfection tank (front and rear tank), hand-washing liquid, induction faucet, disposable hand-drying device, mirror, clock (10 people equipped with a faucet)
Hangers can hold work clothes, work pants, and hats (pitch is 10-15cmm)
5Effective process of dressing?
Workers should follow a certain order when changing clothes and changing shoes in the locker room. Otherwise, cross-contamination will be brought about and the effect of sanitation prevention will not be achieved.
The order of the specifications should be:
a. When entering the workshop, change shoes, change clothes, wash hands, change clothes, wear caps, buffer hand disinfection, hand disinfection, rinse with water, dry hands, and disinfect soles into the workshop.
b. Out of the workshop, two dressing, one dressing, changing shoes, and out of the dressing room.
Through such an operation procedure, the possibility that pollutants and germs can be brought into the workshop can be reduced.
1.1 Specific steps for entering the workshop
a. One step of changing shoes: first open the door to enter a change, then close the door immediately; sit on the shoe cabinet, take off the outdoor shoes and put them in the shoe cabinet, keep your feet away from the ground, and turn around to put on shoes for the clean area. If you are wearing a jacket and carrying personal items, you should first take off the jacket, take out your personal items and put them in a locker. If you do not need to take off your jacket, you can go directly to the second.
b. Steps for changing clothes: Open the door and close the door immediately; remove the dust-free clothes, masks, and gloves from the closet. Wear a mask first, and then put on clean clothes. After changing clothes, the hair must not be exposed. The mask should cover the nostrils. After changing the clothes, wash off the dirt on the hands with detergent, then rinse off with water. Persons who need to touch the product should wear clean rubber gloves.
c. Steps into the buffer room: Open the door and close the door immediately; soak your hands in the disinfectant solution for at least 40 seconds (as long as the parts of the hands that expose the clean clothes are immersed in the disinfectant solution), and then rinse with water Drying; after hand disinfection is completed, then enter the respective production operation area through the clean corridor (such as direct access with clean gloves).
1.2 Specific steps for leaving the workshop
a. Remove the work cap and mask, take off the work clothes, and put them in the closet.
b. Take off the special shoes, put them in the shoe cabinet, and put on outdoor shoes.
6 locker room daily management?
The locker room needs to be maintained regularly, and someone will be assigned to manage it.
1. Sanitary maintenance
The dressing room should be arranged for two to three hours a day for ultraviolet light irradiation or ozone sterilization. The sterilization time should be arranged after work or when there is no one.
Regularly take effective protective measures such as vinegar fumigation in the dressing area, regularly clean the work clothes, caps and shoes, and expose to the sun. Use a clean cloth dampened with alcohol to wipe the wardrobe, shoe cabinet, etc. regularly.
Change hand sanitizer and disinfectant in time. The concentration of hand sanitizer and disinfectant water shall meet the requirements and shall not cause damage to the skin and clothes.
The locker room should have protective measures to prevent pollution sources such as rats, flies, bugs and dust from entering the locker area. Such as rat-proof boards, air curtains (or curtains), screens, ceilings, etc. Ventilation openings should be filtered and sterilized.
3. Work records
There should be corresponding records in the daily management of the locker room, including the time, personnel, and work information.
The personal hygiene status of the staff directly affects the quality of the food. Through the role of the locker room, the health consciousness of the staff can be strengthened and it should play its due role in food safety.