HYGIENIC SOLUTIONS Smart cleaning systems and thoughtful
layouts may seem like small details, but they add up to major savings in both cleaning and production time. Over a year, just a few minutes saved each day can translate into hours of regained manufacturing capacity. Creating a hygienic culture also requires
and furniture that actively supports a hygienic culture, in addition to a rigorous cleaning regime is therefore vital. According to Teknomek, a manufacturer and supplier of hygienic stainless-steel equipment and furniture, good hygiene starts with good design. Equipment or furniture that includes unnecessary ledges, crevices, or poor welds can quickly become a trap for dirt and bacteria. In food processing areas – where spills and splashes are inevitable – smooth, sloped surfaces are essential to prevent liquids from pooling. This also makes cleaning quicker and more effective, because the easier something is to clean, the less time it will take, and the lower the risk of contamination. Production teams need to adopt a clean-
as-you-go mindset, but deep sanitation should also be a regular and dedicated task. When furniture and fixtures are purpose- built for easy access and quick washdown, hygiene teams can complete thorough clean downs efficiently, saving time, minimising contamination risk and reducing costs. The choice of material is also important.
Teknomek highlighted that not all ‘food grade’ furniture performs equally well under confectionery conditions. Equipment exposed to moisture, cleaning chemicals, or ingredients such as fats and acids, need to be able to resist corrosion and maintain structural integrity over time. The company pointed to the fact that 430 stainless steel is unsuitable for confectionery production because it cannot withstand the corrosive effects of sugar, moisture, heat, and acidic ingredients. It corrodes and stains more easily, making it harder to clean and maintain hygienically. This is where 304-grade stainless steel
stands out. Its smooth, non-porous surface helps to resist the build-up of biofilms, and its inherent robustness can withstand the frequent, high-intensity cleaning protocols.
30 • KENNEDY’S CONFECTION • NOVEMBER 2025
Planned cleaning Cleaning routines should be planned long before production starts. Establishing logical routes between production, washdown, and storage areas will minimise the risk of cross-contamination. If a dedicated washdown area is being used, ensure that equipment and furniture is positioned so that it can be easily accessed and fully cleaned is crucial. Similarly, for clean-in-place systems, operators must be able to safely reach all surfaces. Poorly planned washdown flow can become a major source of contamination.
teamwork within the organisation. Engineering, maintenance, production, and cleaning teams need to work together from the outset to identify risks and specify the right equipment. Each department brings valuable insight – cleaning teams understand access challenges, while engineering and procurement can assess cost and efficiency impacts. Taking a collaborative approach will ensure that investment in hygienic furniture and machinery is fully aligned with operational needs and can also help prevent unexpected cleaning bottlenecks or the need for costly redesigns in the future.
The big picture Good hygienic practice should never be an afterthought – it must be built into every stage of a food production facility. Selecting hygienically designed equipment and furniture, planning washdown flow, and fostering cross-department communication all play a role in creating an environment that actively supports and promotes cleanliness on the confectionery factory floor and can also reduce product waste and can increased productivity.
Highlighting the hygiene risks of home washed workwear in food industry
A study conducted for Lindström surveyed 940 food industry workwear users in 11 European countries. The findings suggest food industry hygiene practices may be weaker than expected, posing potential food safety risks. The survey revealed that home washing
of workwear remains common – even when employers provide a professional washing service. A significant portion of respondents (74%) had been taking workwear home for washing, and 64% of those washing at home reported doing so at temperatures below 70°C, which is insufficient to effectively eliminate harmful bacteria. Although ironing can also significantly reduce bacterial presence, fewer than one-third of respondents said that they always ironed their garments. The primary motivation for home washing was concern over hygiene and
cleaning quality, with 18% believing that home washing delivered better results than industrial laundering. Additionally, 20% cited a lack of clean workwear as the reason for bringing their garments home. The survey also found that one-third
of employees are unaware of the hygiene standards their facility must follow and 24% admitted to wearing workwear outside the workplace, which increases the contamination risk. The findings of this study highlight the need for stronger, standardised practices in workwear management to reduce hygiene risks. It highlights a widespread gap between best practices and everyday realities in food industry workwear hygiene. As the risk of cross- contamination remains a critical concern, it is essential to reassess these hygiene practices within your own organisation.
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