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Types of footwear in a bakery environment

bakery bootwash

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#1 Nadim

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Posted 29 January 2018 - 12:35 PM

Hi

 

Any thoughts on common footwear use in bakery environment, were usage is mainly flour..? I am confuse if we should be using wellingtons or normal footwear, if we decided to use wellingtons then would boot washer would be suitable option for cleaning them or  it will cause blockage issue due to flour/dough stuck to it..?  what is common practice in bakery environments..?

 

thanks

 

Nadim



#2 SQFconsultant

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Posted 29 January 2018 - 12:53 PM

I'd go in reverse on this one - start with the footwear cleaning station and have the local rep review what the best footwear is for your specific application.

 

This is the company that can do just that and they are international.

 

www.meritech.com

 

They have assisted several of our clients and with good results.


Warm regards,

 

Glenn Oster

 

SQF Registered Consultant - Certified for 29 FSC's

Serving clients in: USA, Costa Rica, Panama & Caribbean Islands

International Toll-Free: 800-546-1452

 

http://www.linkedin.com/in/getgoc

 

www.GlennOsterConsulting.com


#3 GrumpyJimmy

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Posted 29 January 2018 - 12:54 PM

Nadim Hi,

 

In my particular experience in a bakery environment we would wear wellingtons, some did wear normal safety type boots but only in low risk and only if there was an issue wearing wellingtons for a particular case. I have seen clogs before in dry areas too. We had a manual boot wash and had no particular problems but the site was built for purpose.

 

Jimmy







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