Staff Flow

Cross contamination occurs when a bacteria transfers from one food to another.  Apart from the transfer between cooked and uncooked foods and between vegetables and meats or fishes, cross contamination can also take place through staff, packaging materials, utensils, wastes, water, air, insects and animals. The company thus tends to focus on water, temperatures, air pressure, air, ditches and surface gaps. With its attention to the sources of contamination, the company can help the client to achieve a greater degree of hygiene. Regarding the flow of staff, it is important to keep the pathways in one direction, render the shortest distances and do as little crossing as possible.  Human being is considered the main source of contamination and thus instruments such as washbasins, hand disinfection devices, air showers, and walk-through disinfection basins are often being found at the entrance.  Other advices include planning a food pantry area between kitchen and storefront as well as making use of food transfer windows/doors.

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reference: Good Manufacturing Practice facilitated by Industrial Development Bureau, Ministry of Economic Affairs, Taiwan

Anti-slip

Kitchens are often slippery. Slip or burn followed by a slip is a common threat to workplace safety.  We all understand labor constitutes the largest cost to food manufacturers. In the case of slip, costs are not only medical bills but a reduction in the productivity.  If injuries are severe, the employer can be liable to a greater penalty.  When Sunshine Energy constructs a central kitchen, your factory is insured, in particular against employee injury and blaze.  However, anti-slip is a basic work.  You may thus refer to the information below:

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