What about bakeries that are all low moisture and have no dairy or egg?
What possible purpose would sanitizing personal shoes (that are worn in from the outside) serve if the employee is more than likely to step in mineral oil, floor sweepings, random dirt, etc, during the course of the day?
Shoes will always be well below any product zones, and I don't see the general production employee jumping up and down with significant vigor to pass on any contamination.
Any walkovers above open product areas are already enclosed up to knee level.
It just seems to me that you are introducing more issues by requiring boot dips than not.
Anyone BRC certified in a totally low moisture bakery that requires boot dips?
Marshall
I don't know exactly what type of bakery you are at, but here might be some ways your product might get contaminated by bacteria from the floor:
- Picking items up from the floor with gloves, trash or a dropped box etc, and using that same glove to continue working with product
- Dropping packaging material onto the floor but picking it up and continuing to touch product while packing.
- buckets of rework sitting on the floor, picked up and dumped into bowls, bottom of buckets touched with gloves but gloves not changed and touching dough
- touching cleaning equipment that was used by those who clean around the facility and pick things up off the floor etc.
These are behaviors that are obviously not tolerated, but that can happen when you are not looking.
At the facility I am currently at, we use Sterilex Ultra Powder in foot bath mats instead of liquid. It is approved by the EPA to kill Listeria and it is safe around food. Some places distribute it across the facility floor, but it is expensive so we don't do that. It is a dry powder, not slippery at all, and we have it at the employee entrance.
The main goal is to keep Listeria out of the facility. Your facility may be low risk if you have a good kill step and there is no chance of contamination after, so you may not need it.