How do we ensure that the hygiene protocol is 100% waterproof?

4 Nov

Monday 04 November 2024
By: BOONS FIS
Category: Foaming and disinfection installations

In the food sector, hygiene is not an option but an absolute necessity. The strict hygiene standards are not just there, they are crucial to guarantee the safety and quality of food products. For quality managers, developing and maintaining a watertight hygiene protocol must be a top priority. But how can you ensure that your hygiene protocol not only meets the basic standards but is truly 100% waterproof?

A 100% waterproof hygiene protocol is essential for ensuring food safety and protecting your brand and consumers.

1. Thorough risk analysis as a basis

A watertight hygiene protocol starts with a detailed risk analysis, this is the foundation on which you build your entire hygiene policy.

Identify critical hazards: Analyze each step in your production process to identify potential sources of contamination, such as bacteria, viruses, allergens, and chemical contaminants.
Determine critical control points (CCPs): Determine where these hazards can best be controlled. This can be specific production actions, but also cleaning and disinfection procedures

2. Development of comprehensive and clear procedures

After identifying risks, it is important to convert this information into clear, detailed procedures that are easy to follow.

Detailed work instructions: Ensure that cleaning and disinfection procedures are clearly documented. They should specify which products to use, required contact times, and how often procedures should be carried out.
Visual aids: Use visual instructions such as checklists or posters in the production area to ensure that employees always have access to the correct information.

3. Personal hygiene of employees

A frequently underestimated but crucial element in a watertight hygiene protocol is the personal hygiene of employees, operators, and other staff. Without strict adherence to this, all other efforts can be undone.

Clear hygiene guidelines: Establish clear personal hygiene rules, such as wearing protective clothing (for exemple: hairnets, gloves, and aprons) and the prohibition of jewelry and loose objects in the production area.
Health checks: Conduct regular health checks and ensure that sick employees do not come into contact with food products or materials.

Hand hygiene: Provide sufficient handwashing stations with antibacterial soap and disinfectants in strategic locations in the production area. Make regular handwashing and sanitizing mandatory, for instance, by requiring staff to pass through a hygiene barrier before entering the production area.

In this way, operators must go through the hygiene steps before entering the production hall. Hygiene must also be ensured after restroom visits, breaks, and handling non-food materials.

4. Regular and relevant training

A protocol is only as effective as the people who carry it out. Therefore, training is essential.

Continuous training: Provide regular training for all personnel, with specific attention to new employees or when procedures are updated. Training should be both theoretical and practical to ensure staff knows exactly what is expected of them.
Refresher courses: Organize refresher courses regulary, to ensure that hygiene knowledge remains up-to-date and habits are maintained.

5. Strict monitoring and documentation

To ensure that your protocol works not only on paper, but also in practice, you need to integrate strict documentation into your hygiene policy.

Real-time monitoring: Use technologies such as sensors to monitor cleaning processes and critical control points in real-time. This makes it possible to immediately detect and correct deviations.
Detailed documentation: Keep accurate and consistent logs of all cleaning and disinfection activities. This is essential not only for internal control but also for external audits and inspections.

6. Continuous evaluation and improvement

The food sector is dynamic and constantly subject to new challenges and regulations. Therefore, your hygiene protocol should be a document that is regularly evaluated and updated.

Internal and external audits: Conduct internal audits regulary to assess the effectiveness of your hygiene procedures. External audits by independent parties can also provide valuable insights and help identify blind spots.
Feedback mechanisms: Create a culture that encourages feedback is encouraged from both employees and external partners. Use this feedback to continuously improve your hygiene protocol.

The role of boons fis in ensuring your hygiene protocol

At BOONS FIS, we understand how complex and challenging it can be to develop and maintain a watertight hygiene protocol. That’s why we offer a wide range of services and expertise to support you, from risk assessment advice to providing advanced cleaning and disinfection solutions.

Our experienced specialists are ready to work with you to set up a protocol that not only meets current standards but is also future-proof. In this blog, we share some essential steps to achieve this.

Conclusion

A 100% waterproof hygiene protocol is essential for ensuring food safety and protecting your brand and consumers. By investing in thorough risk analysis, clear procedures, personal hygiene of employees, regular training, strict monitoring, and continuous improvement, you can ensure that your production environment meets the strictest hygiene standards.

And with the support of a specialist like BOONS FIS, you can be sure that your hygiene protocol is both effective and robust. Take the first step today towards perfecting your hygiene protocol and request an initial meeting with our specialists at sales@boonsfis.com.