4 replies to this topic

[Gareth2776]

Hi - Following a recent FSSC 22000 audit we got a recommendation to look at the possibility of using antimicrobial mats as a way to reduce contamination from entering / exiting our low risk Butchery. I'm wondering if anyone has any experience using similar and if so would they recommend a supplier?

 

Thanks,

 

Gareth

[The Food Scientist]

Perhaps sanitizing footbaths mats?

[Gareth2776]

Thanks - would like to keep area dry and not introduce and moisture.

[Njaquino]

We are a spice manufacture aka dry facility. We have foot mats with powder sanitizer, similar to a foot bath except it is not liquid sanitizer. 

[Ryan M.]

You can get dry sanitizer powder or granules.  It can get messy because it tracks everywhere, even if you put them in a mat.  Upper management may not like the look, but it does provide an interesting visual on foot traffic.

 

Can you possibly use a wet based sanitizer on the other side of the entrance to minimize water into the area?  If this is an option you can use a foot bath mat, or there are doorway sanitizer units that spray a solution based on time you program.  These generally will always leave moisture, but at a minimum it does have sanitizer.