In Indonesian food factories, ensuring that personnel hygiene stations (such as handwashing stations, changing rooms, and disinfection facilities) comply with regulations and hygiene standards requires adherence to Indonesian food safety laws, international standards (such as GMP and HACCP), and the specific needs of the factory. Below are the key steps and considerations:
1. Compliance with Indonesian Regulations and Standards
• Key Regulations:
◦ BPOM (Indonesian Food and Drug Authority): Compliance with the Food Safety Law and related guidelines.
◦ SNI Standards: Refer to Indonesian National Standards (SNI) on food hygiene (e.g., SNI ISO 22000:2018 for food safety management systems).
◦ Ministry of Health (Kemenkes) Requirements: Such as health and hygiene regulations for personnel (e.g., handwashing facility setup, disinfectant usage).
• International Standards:
◦ GMP (Good Manufacturing Practices): Ensure facility design and cleaning procedures meet GMP requirements.
◦ HACCP: Identify personnel hygiene as a Critical Control Point (CCP) in hazard analysis.
2. Facility Design and Management Requirements
Handwashing Stations
• Location: Must be placed at entry points to production areas, near restrooms, and in key operational zones.
• Setup:
◦ Hands-free operation (e.g., sensor or foot-operated faucets).
◦ Provision of warm water (optional), antibacterial soap, and disposable paper towels or hand dryers.
◦ Clear visual instructions (at least 6 steps, following WHO or BPOM guidelines).
• Maintenance:
◦ Regular water quality checks (must meet drinking water standards).
◦ Ensure proper drainage to avoid water stagnation.
Changing Rooms and Personal Storage
• Zoning: Separate clean areas (work attire) from non-clean areas (personal clothing).
• Lockers: Provide sufficient storage to prevent cross-contamination.
• Workwear: Regular laundering and disinfection, with color-coding for different zones (e.g., production, warehouse).
Disinfection Facilities
• Hand Sanitizing: Use alcohol-based sanitizers (70-80% concentration) after handwashing.
• Footwear Disinfection: Install disinfectant foot baths or mats (with chlorine solution or other approved disinfectants) at entry points.
3. Operational Procedures and Training
• Standard Operating Procedures (SOPs):
◦ Establish clear hygiene SOPs (e.g., handwashing frequency, disinfection steps, workwear changes).
◦ Maintain checklists (e.g., daily facility inspections, disinfectant concentration tests).
• Personnel Training:
◦ Regular hygiene training (e.g., importance of handwashing, proper PPE usage).
◦ Use Bahasa Indonesia and visual aids (e.g., posters, videos) for clarity.
4. Monitoring and Verification
• Daily Checks:
◦ Ensure handwashing stations are stocked (soap, towels).
◦ Verify disinfectant concentrations (e.g., 50-100 ppm for chlorine solutions).
• Microbiological Testing:
◦ Periodic swab tests on hands and workwear surfaces (e.g., E. coli detection).
• Records and Audits:
◦ Maintain logs for inspections and cleaning, available for internal or BPOM audits.
5. Special Considerations
• Cultural Adaptation:
◦ Accommodate religious practices (e.g., washing facilities for Muslim employees before prayers).
◦ Use Bahasa Indonesia labels and training materials.
• Climate Factors:
◦ Enhance anti-mold measures in humid conditions (e.g., ventilation, frequent towel replacement).
6. Reference Documents
• BPOM Guidelines: Pedoman Cara Produksi Pangan yang Baik (CPPB) on BPOM’s website.
• International Standards: ISO 22000, Codex Alimentarius.
By implementing these measures, factories can systematically ensure that personnel hygiene stations comply with Indonesian regulations and food safety requirements while minimizing contamination risks. Regular consultations with local food safety consultants or third-party auditors (e.g., SGS, TÜV) are recommended for compliance verification.