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10 Steps to 'Gold Standard'
Food Garment Hygiene Laundering
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| 1.
Soiled Garment Reception |
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| Upon arrival soiled or dirty garments are segregated prior to them being processed. |
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| 2.
Garment Scanning |
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| Garments are scanned in at soiled sort or in the 'clean room' area to ensure traceability and wash reports. |
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| 3.
Loading Soiled Garments for Washing |
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| Soiled garments are loaded in to the barrier washing machine which is separated from the clean room area by a wall. |
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| 4.
Select Wash Programme |
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| Garments do not come in to contact with the external environment once loaded in to the washer and undergo aqueous disinfection as wash temperatures exceed 73 C for food industry garments. |
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| 5.
Garment Hanging |
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| The wet clean garments are unloaded in the 'clean room' area then loaded on to garment tracks and fed to the tunnel finisher. |
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| 6.
Tunnel Finisher |
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| Garments are processed through a drying tunnel for thermal disinfection where air temperatures are between 140 & 150 C to ensure bacterial cross contamination is completely eliminated. |
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| 7.
Hygiene |
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| All personnel within the 'clean room' area wear protective clothing, maintain a high level of personal hygiene and have basic food hygiene training. |
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| 8.
Garment Folding & Racking |
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| Garments are either folded and then racked ready for packing or polyrobed on a hanger. |
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| 9.
Garment Packing |
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| Garments can either be packed in cloth hampers or lined cages to maintain their cleanliness during transportation to the customer’s premises. Garments can be packed in polyester bags or individually wrapped in polyrobe bags at an additional cost where practical. |
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| 10.
Despatch to Customers |
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| Garments are delivered by our own vehicles that are well maintained and cleaned at a set schedule to ensure a maximum level of cleanliness is maintained right up to the customer’s premises. |
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