In food manufacturing facilities, a top priority is to have an effective barrier against microbial contamination from humans and/or equipment that travels through food contact areas.
To aid in preventing pathogens from feet being spread, foot baths are often used along with good personal hygiene policies and regulatory procedures. Compared with using Dycem, foot baths are far more costly and time-consuming to install and maintain and much less effective at controlling contamination.
- Foot baths are not only costly solutions to install and maintain, but are disruptive to personnel workflow when using them.
- Foot baths must be monitored to make sure that a ‘bacteria bath’ is not created.
- The contaminated bleach in the foot baths needs to be disposed of safely.
- Foot baths can cause health and safety risks, such as slips and falls, due to water spillage during use.
- Chemicals within the baths can be tough on shoe material through repeated use. This can be hazardous to critical environments if the material breaks down.
- Foot baths need to be checked regularly for adequate concentration and appropriate volume of sanitizing solution.
- The sanitizer will lose its effectiveness if organic material is allowed to build up.
- Ordinary foot baths should not be used as they do not provide any scrubbing action and therefore do not prevent users from treading sediment back into the critical environment.