As in other areas of the business world, the COVID-19 pandemic has changed the way bakery and snack producers are implementing sanitation strategies and chemicals in the workplace. Many are focusing on all areas of the food processing facility, even entryways, common areas, bathrooms and offices. Many are installing scrubber systems to maintain proper cleaning and sanitizing of boots. Also, many are using shoe bath mats or boot sanitizing systems that spray onto the floor at entrances to production areas prior to an employee entering the area.
Many food processors already had proper cleaning procedures in place to combat most food borne pathogens; however, those procedures were not always followed or the proper chemicals utilized. The difference now is these policies and procedures are being followed, according to Anthony Chaffin, vice president of sales, Global BioProtect, Columbus, OH. “Also, food processors are rethinking their chemical strategies to ensure that the right chemicals are being used in the right areas. They are investing in touchless items such as hands-free towel and soap dispensers along with foot pedals for door entry and exits.”