Good personal hygiene polices and practices, as well as HACCP procedures are the foundation for successful food safety and quality assurance in all food manufacturing facilities. The goal is to have an effective barrier against microbial contamination from humans and/or equipment that travels through food contact areas.
Footwear can be a vehicle for the transfer of pathogens from production areas deemed as high risk to low risk areas. Therefore between these areas, many facilities decontaminate feet through the use of foot baths.
With this in mind, there are a few points to consider:
- In facilities or areas which utilise foot baths, it is essential that they are monitored to make sure that a ‘bacteria bath’ is not created.
- Foot baths need to be monitored not only for adequate concentration but also for appropriate volume of sanitising solution.
- Often, there is so much organic material built up in the container that there is no longer any sanitiser effectiveness.
- Ordinary foot baths do not provide any scrubbing action and therefore do not keep users from treading sediment back into the processing environment.
- The contaminated bleach in the foot baths need to be disposed of safely.
- Foot baths are not only costly solutions to install and maintain, but are disruptive to personnel workflow when using them.
- Foot baths can cause health and safety risks due to water spillage during usage i.e. slippages. Dry areas do not have this concern.
- Chemicals within the baths can be tough on shoe material through repeated cleaning regimes. This can be hazardous to critical environments if the shoes break down.