Food production process

How to effectively deal with the risk of cross-contamination in multi-category production during the food production process?

It's going to help to know a little more.  What kind of categories?  RTE?  Ready to reheat?  Ready to cook?  

Hi eve1,

:welcome:

Welcome to the IFSQN forums

As GMO has suggested the type and range of products are important factors so the more details regarding your products you provide, the more likely you are to get useful advice.

Kind regards,

Tony

多了解一些会有帮助。有哪些类别？即食食品？可加热食品？可烹饪食品？  

这是RTE。我认为这可能涉及工具消毒，甚至清洁工作服？也许我需要了解更多细节。

"This is RTE. I think this may involve tool disinfection and possibly cleaning work clothes? Maybe I need to learn more details."

Ready to eat what please? What categories? What cross contamination are you trying to prevent? Are your RTE and raw areas segregated?

这是RTE。我认为这可能涉及工具消毒，甚至清洁工作服？也许我需要了解更多细节。

Hello, I am from a snack food production company.Regarding the work clothes you mentioned, I have some suggestions. In food production, employee workwear serves as the first line of defense against cross-contamination. Using custom garments made from low-lint fabrics, such as high-density polyester or specialized non-woven materials, helps maintain worker comfort over long shifts while significantly reducing contamination risks. These fabrics minimize fiber shedding, preventing unwanted particles from entering the food products.Our company's clothing is customized on Printkk(https://www.printkk....custom-t-shirts). In actual production, the materials and effects have met our expectations, so I recommend it to you and hope it will be useful to you.