Nearly every larger company in the food industry has a break room. Behind this somewhat unwieldy term are locker rooms, toilets and washrooms, break rooms, as well as other common areas and rest rooms. What connects all break rooms? People come together here. And where people meet, there is a risk of infections and other disease transmission. Therefore, it is important for the food industry to set up break rooms in a hygienically correct manner.

Setting Up the Locker Room

Street clothing has no place in food production. Employees must change before their shift. For the setup, lockers that function according to the clean-dirty principle are recommended. There are separate areas for work clothing, aprons, and headwear on one side. On the other side, areas for everyday clothing. Separate compartments for shoes and helmets complete the locker.

The locker room setup also includes disposal options for soiled laundry as well as—if needed—systems for shoe and boot storage (ideally with integrated boot drying).

The lockers are complemented by sturdy changing benches equipped with hooks and a shoe shelf for the changing process. These also help avoid contact between everyday and work clothing.

Important furnishings:

• Lockers with clean-dirty separation
• Compartment for shoes and headwear
• Shoe or boot dryer
• Soiled laundry bins
• Benches with hooks and shoe shelf

Designing Break Rooms to Be Hygienically Safe

Rooms for short work breaks should primarily be equipped functionally. Whether table or counter, chair or stool, sideboard or cabinet depends on the spatial conditions. From a hygiene perspective, it is important for the food industry that there are cleaning and disinfection options for hands to prevent contamination. For washbasins, faucets, and cabinet handles, stainless steel versions are recommended for hygiene reasons. Stainless steel inhibits germ formation; it is easy to clean and disinfect due to its smooth surface. The washbasin should be positioned so that everyone must wash their hands when entering and leaving the break rooms. If there is no possibility to install a washing facility due to space constraints, disinfectant dispensers help. They prevent smear infections and fit in any room.

Hygiene-ensuring furnishings:

• Sensor-controlled washbasins with soap dispenser and hand dryer
• Sensor-controlled disinfectant dispensers
• Faucets, handles, and washbasins made of stainless steel

From the Break Room to Production

For access to hygiene-sensitive areas such as production, a hygiene lock with access control is the best choice. Anyone coming from a break room must pass through this to enter production. Good hygiene locks clean not only hands but also shoes and soles.

Hygiene assurance:

• Hygiene lock (with shoe and sole cleaning) including access control

Hygienic Furnishings for Break Rooms

Furnishing solutions for break rooms in the food industry have special hygiene requirements. PHT offers comprehensive furnishing solutions that support safe food production. Employees can meet and exchange ideas safely. Contact us.