Hygiene Entrances for Butcher Shops: Functions and Process

The hygiene requirements for butcher shops are particularly high. They are regulated in EU Regulation No. 852/2004 on food hygiene and in Regulation No. 853/2004, as well as in the supplementary national food hygiene and animal food hygiene regulations. The goal: to ensure the impeccable quality of meat and meat products from production to delivery to the consumer. To keep germs and bacteria out of production, controlled hygiene entrance for butcher shops are the first choice.

Functions of the Hygiene Entrance

A hygiene entrance has two essential functions. First: cleaning and disinfecting hands, shoes, and soles. Second: controlled access to the sensitive area after cleaning. This is referred to as the forced principle. In other words, only employees whose hands and shoes have been cleaned are granted access to meat production. As a result, a hygiene entrance intervenes in the operational workflow of the butcher shop.

For Whom Are Controlled Hygiene Entrance Worthwhile?

In principle, an access-controlling hygiene entrance is worthwhile for any business that wants to be on the safe side. As a rule, all butcher shops with multiple branches as well as butcher shops with their own slaughtering and cutting areas use such hygiene entrances. Since the hygiene entrance intervenes in the operational workflow during meat processing, every butcher shop should clarify the following points before purchasing:

• Number of employees passing through per minute/hour
• Type of control (video camera, time measurement, turnstiles)
• Mobile or permanently installed entrance
• Type of shoe cleaning (disinfection, boot shafts)
• Carrying work materials while passing through
• Type of hand drying (warm air hand dryer or paper)

Optimal Process Within the Hygiene entrance

Every employee of a butcher shop goes through six steps before entering meat production:

1. Contactless dispensing of soap via sensor-controlled dispenser
2. Washing hands and forearms – video-monitored and time-controlled upon request
3. Drying hands via sensor-controlled hand dryer
4. Applying disinfectant to dry hands
5. Cleaning boots, shoes, and boot shafts
6. Access authorization (turnstile)

This step-by-step procedure provides high security. Meat (and thus the consumer) is protected from germ contamination through the human factor.

Modular Entrances for Butcher Shops

Every butcher shop, every slaughterhouse has its own requirements for a hygiene entrance. That is why the PHT Group offers modular hygiene entrance that can be excellently adapted to the respective operational requirements. Contact us. We will review the requirements with you and find the best solution.