Personal hygiene in a central kitchen can never be emphasized enough. As food is handled, processed and ultimately served to the end consumer by kitchen staff, it is essential that the risks are prevented, monitored and reduced to the minimum level. With regard to the control of human flow, it is important to keep pathways in one direction and have hygienic entrances in place such as hand wash stations, air shower, tacky mat and garment stocker. Make good use of food lifts also helps to avoid food contamination, save the labor and enhance the overall work efficiency.
One-way door
Hand disinfection: for reducing the possibility to cross contamination in centralized food production unit.