Cleaning boots to BRC standards

Cleaning boots BRC standards

Proper employee hygiene, including cleaning boots BRC standards, ensures food safety and compliance in food processing facilities.

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BRC standard

BRC (British Retail Consortium) is essential for a food processing company. In 2003, this professional association of distributors established a specific standard for better food safety and control of food products.

A BRC certified company ensures food safety, traceability and quality.

The purpose of BRC certification for food manufacturers is to reduce multiple audits from supermarket chains and ensure consistent food safety and quality compliance.

What are the BRC Global Standards?

  • Site standards
    Requirements for equipment, maintenance, social areas and risk of contamination.

     

  • Product control
    The business process is tested on the design, packaging, inspection and release of products. In addition, allergen management and guaranteeing claims will be examined.

     

  • The food safety and quality management system
    This process is based on ISO 9001 certification, ensuring product specifications, supplier approval, and traceability are thoroughly checked.

    It is complemented by a HACCP-based food safety plan for comprehensive risk management.

  • Food safety plan - HACCP
    To obtain the BRC certificate, a HACCP plan must be present.

     

  • Senior management involvement
    It is important that senior management is fully involved in the implementation of the standard.

     

  • Process control
    Operational control of production is required to obtain a BRC certificate.

     

  • Personal hygiene of employees
    Qualified and skilled personnel is the final requirement for the BRC certificate. Personal hygiene and training are central to this.
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Personal hygiene

Cleaning boots is an important aspect to meet the requirements of the BRC certificate.

We advice investing in advanced and automated systems that can guarantee the personal hygiene of your employees.

Cleaning boots

Before entering the low-care production zone, employees’ boots must be properly cleaned. Sole and shaft cleaning using brushes is usually sufficient.

The DR sole cleaners provide an effective solution, optionally combined with a shaft cleaner. In low-care zones, proper boot hygiene reduces the risk of contamination and limits microbial growth during food processing.

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Disinfection bath

In high-care production zones, where hygiene standards are strict, employees must change footwear before entry. Regular shoes are left in the changing room, and only dedicated boots for the high-care zone are worn.

These boots are disinfected in a boot disinfection bath, typically integrated into a full hygiene lock system, which may include a hand disinfection unit and a turnstile. The turnstile ensures access to the production area only after all hygiene procedures are correctly completed.

Implementing this footwear and hygiene protocol significantly reduces the risk of contamination and supports compliance with food safety standards.

Feel free to contact.

As a specialist in industrial hygiene within the food sector, BOONS FIS is ready to support you in developing and implementing effective food safety strategies that are in line with the latest regulations and best practices.

Ask your question via the contact form.

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