Hygienic flows for personnel access in the Food Industry

In the food industry, personnel hygiene is a critical pillar to ensure both product safety and process integrity. Each plant has its own operational realities, number of workers, shift structures, control requirements, or available space. 

For this reason, at Roser, we design industrial hygiene solutions adapted to each client’s actual flow, combining efficiency, safety, and operability.

Below, we present several options for organising personnel hygiene flows and how they can be implemented in demanding production environments.

Integrated hygiene station: Complete hygienic control in a single unit

One of the most common configurations is the integrated hygiene station, where the operator performs hand and footwear washing and disinfection in a single piece of equipment before entering production areas.

This solution offers several key advantages: centralised process control, straightforward traceability, a high level of hygienic safety, and compliance with the most stringent access standards.

It is particularly suitable for facilities with moderate personnel flows, where the priority is ensuring that each worker completes the full hygiene process before entering the plant.

Fragmented hygiene processes for high-volume flows

When large numbers of operators enter during the same shift, an all-in-one system can lead to waiting times. To avoid bottlenecks, an alternative is to split the process into different stages, such as soap dispensing with access control, hand washing, boot washing, and disinfection stations, each with its own controlled access.

This approach allows several workers to perform different stages simultaneously: while one operator washes their hands, another can disinfect their footwear.
In this way, the same high hygienic standards are maintained while enabling a smoother and more agile flow adapted to peak entry times.

Main advantages include:

• Faster access to production areas during high-traffic periods.
• Continuous traceability throughout the process.
• Maximum level of hygienic safety.

Defining the hygienic flow according to the plant’s real needs

Each facility presents specific conditions that must be assessed to design the optimal hygiene flow. Factors such as the number of workers per shift, available space, criticality of the production zones, or the type of product processed influence the most efficient configuration.

At Roser, we do not apply standardised solutions, we design custom hygienic flows adapted to each environment, combining equipment and layouts to optimise time and maintain operational safety.

Roser Group, equipment that ensures hygiene and control

As manufacturers of industrial hygiene solutions for the food industry, we collaborate with our clients from the design stage through to installation, offering configurations that:

• Maintain hygienic standards without creating bottlenecks.
• Adapt to the real volume of personnel and environmental conditions.
• Facilitate control and traceability of critical access points.