1. Problems that are easily overlooked in the design of personnel passages in food factories:

The channel layout is unreasonable, and the process cannot be guided;

The channel structure and equipment have no sanitary design;

The sanitation and cleaning equipment of the passage is not well configured, and the performance of the equipment is unstable;

Lack of standard management regulations for channel sanitation;

Workers lack professional hygiene knowledge training;

2. Based on the current problems with the personnel passage in the food factory, Woan has made a review of the process and equipment:

The passage process needs to be carefully planned at the initial stage of construction to prevent the source of disease from being brought in by personnel;

Need to configure complete professional cleaning and disinfection equipment;

The key points that need to be paid attention to in the channel: sanitation, cross-contamination, sterilization, and removal of odor

Common types of equipment in the passage: cleaning (boot washing machine, apron washing machine, mobile phone washing, etc.), disinfection (boots, shoe disinfection machine, hand disinfection machine, air disinfection machine), storage (closet, shoe cabinet, bench, etc.) Hanger, etc.)

Formulate standard sanitation management regulations and train employees;

3. Several common channel designs

In response to customer site requirements for more cost-effective and compact products, Woan once again launched: cleaning equipment for rubber boots (rain boots, water shoes) in food factories. The equipment is small in size and easy to operate and maintain.

**Professional cleaning equipment provider, escort for regulated production and food safety.

More information, please contact local Wone service person or visit Wone website.

http://www.wonegroup.cn

Tel：+86 20 39922700

Fax：+86 20 39922707

Sales hotline：18028004410 -18028004417

After-sales hotline：18026312060 -18026312062

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