Hygiene stations

Compliance with the rules of personal hygiene of personnel in food production at the expense of a sanitary inspection guarantees not only the quality of products, but also their safety for human health. Sanitary checkpoints (sanitary locks), which provide control of entry and exit to the production area. The INOX TIME company produces sanitary inspection rooms corresponding to the HASSP system. Options for the sanitary gateway: contactless washbasin, hand disinfection module, shoe brushing module, shoe soles disinfection module with a disinfecting passage, turnstile with automatic blocking for entrance control, hand drying module. The assortment of the company includes more than eighteen models of sanitary checkpoints (hygiene stations).  

 The equipment is made of stainless steel AISI 304. It is completed with control devices and electronic components of the world's leading manufacturers. Power supply system 220 V and 380 V  

 The basis for optimal hygiene control in the European food industry and catering establishments is the EU Directive 64/433. The aim of this directive is to prevent food contamination by ensuring the hygiene of personnel, equipment, equipment and premises. Thus, for example, the use of a washstand and washbasin should not be carried out with the contact of the human hand of the apparatus itself. Hygiene is an integral part of the work of every enterprise and must be taken into account when organizing quality management processes. An optimal level of hygiene is the first condition for ensuring product safety, creating a positive company image and economic success of the enterprise. A high level of hygiene is synonymous with a high quality product. Lack of hygiene at work leads to serious consequences such as microbiological contamination of food. This can be avoided by observing certain sanitary standards, to which employees must first of all obey.