In bakery production, the pass box is a critical device for transferring materials between different clean areas, preventing cross-contamination. To ensure food safety, strict adherence to GMP (Good Manufacturing Practice) hygiene standards is essential.

1. Material and Design Requirements

Pass boxes should be made of stainless steel or other easy-to-clean, corrosion-resistant materials, with a smooth interior. A dual-door interlock system prevents both doors from opening simultaneously, maintaining unidirectional airflow and reducing contamination risks.

2. Daily Cleaning and Disinfection

Frequency: Clean before and after each use, with thorough disinfection after production.

Method: Remove debris with lint-free wipes, then wipe surfaces with food-grade disinfectants (e.g., 75% alcohol or quaternary ammonium compounds).

UV Sterilization: If equipped, UV lamps should run for 15-30 minutes when unused.

3. Usage Guidelines

Inspect packaging integrity before transferring items.

Avoid transferring uncleaned tools or raw materials.

Operators should wear gloves to minimize direct contact.

4. Maintenance and Inspection

Regularly check door seals, interlock function, and UV lamp effectiveness, documenting maintenance to ensure proper operation.

By following strict hygiene protocols, pass boxes help maintain a clean production environment, meeting GMP standards and enhancing product safety.