Employee hygiene is an essential and fundamental aspect that guarantees food safety in the joint packaging and co -manufacturing industry. Companies that want to cooperate with co -packagers and manufacturers are highly anticipated and have partner relationships with facilities that exceed food safety practices as well as meeting outstanding food safety practices. These facilities are essentially important because they represent the brand to face when purchasing food. Therefore, maintaining the hygiene standard is not only for the regulations, but also on trust and customer satisfaction guarantee.
Joint packaging and co -manufacturing standards for food safety
Customers looking for a co -packager and co -manufacturer are looking for a company with a food safety process, allowing the facility to produce products without danger to brands and customers. Some of the most common things for potential customers can handle the facilities:
Allergen control
Common packaging service providers are essential to store foods that separate allergen -containing foods from others. Especially when dealing with sweets that can contain products without peanuts and trees and trace nuts. This separation is an important requirement to ensure the safety and satisfaction of consumers who may have serious allergic reactions. For facilities that produce various product lines with various potential allergens, it is more important to implement strict cleaning procedures and to maintain strict employee hygiene practices.
Clinically proven automatic handwashing station removes allergens.
Cross -contamination control
Similar to allergens, cross -contamination is a continuous threat of co -packagee and co -manufacturer. This can be especially common in facilities that can be eaten as RTE foods immediately. Day foods such as meat, low -temperature milk and vegetables, such as meat, and vegetables, can have harmful pathogens such as Salmonella or Listeria, and there is no danger to customers when the food is properly processed and processed. However, if the employee moves to the RTE area in the primitive area without performing the appropriate hygiene stage, it is possible to cross contamination.
Learn how to prevent cross -contamination of food processing
Proper employee hygiene
The quality of the product depends greatly on the hygiene practices managed by employees. It is important not only to educate the team for hygiene protocols, but also to follow these procedures in everyday work. This includes everyday inspections to ensure regular updates and compliance with comprehensive educational sessions and best practices.
Check out the entire free food safety tool box or resource in staff hygiene.
