Cleanliness down to the last corner
Absolute hygiene in production, storage and sales rooms is the alpha and omega in a butcher shop. Numerous types of professional equipment as well as cleaning methods and substances guarantee the required cleanliness in hygiene-sensitive areas.
Bacteria, viruses and mold as well as pests represent a great hygiene risk and thus, a danger to customers and employees. Rats and mice in particular are responsible for billions of euros in damage annually due to their voracity. And because these rodents are carriers of infectious diseases, the law requires the destruction of any foods that they have eaten or dirtied with feces. Careful estimations of the number of rats and mice suggest that there are 400 billion of these animals worldwide. Although they have a lifespan of circa three years, their gestation period is only three weeks. This means that a young pair of mice can spawn the horrifying number of circa 9,000 offspring. Such animals are exceptionally voracious. They must eat around one quarter of their bodily weight daily. They find such food in meat-production facilities, for example, that do not have early warning or monitoring systems. Such systems support butchers in recognizing infestation as early as possible, which reduces extermination costs.
While pests such as flying insects, mice and rats are visible, bacteria, microbes and viruses are hidden to the eye. Rinse water, for example, contains a high concentration of bacteria. But even installations such as floor drainage and gutters present a high contamination risk. When cleaning and removing odor traps, millions of bacteria can enter production rooms via unprotected accesses to sewage pipes.
The Food Hygiene Ordinance and HACCP concept require internal company control systems that guarantee the cleanliness of buildings and premises, rooms, equipment and machines as well as warehouses and transportation equipment in order to ensure food safety at all times. According to the interpretation of the AFFL (Working Group for Meat and Poultry Hygiene and Professional Questions Concerning Food of Animal Origin), good food hygiene is guaranteed among other things by hygiene sluices for all those moving from unclean production areas to clean ones. The minimum requirements for such setups involve installations that cannot be circumvented, in which shoes and washable work-clothing are hygienically cleaned and in which hands must be washed and disinfected. The simple existence of a wash basin and disinfectant is not sufficient. Crossing this sluice must require that the cleaning process take place, otherwise the integrated turnstile must block any further passage. In regard to the reliability and quality of disinfection, there are many essential differences among the hygiene sluices found on the market. According to the Mohn company, separating the wheat from the chaff begins with the use of brush rollers with dense sole-cleaning bristles, which are much more effective in eliminating dirt from shoes and disinfecting them. By the way: hygienic hand disinfection is the most important measure against the spread of pathogens. The use of a full-surface jet application can achieve uniform wetting with the often alcoholic hand disinfectants, thus contributing to correct disinfection.
This article contains more information on professional cleaning, care and disinfection substances as well as technical solutions that offer perfect hygiene.