Hygiene is very important in every endeavour. It’s even more important when you are handling consumables. In this case juice. You need to keep a high level of hygiene in the outfit. Be it a kitchen set up or a small factory or a medium-sized factory. Hygiene is a set of practices performed for the preservation of health. According to the World Health Organization (WHO), hygiene refers to conditions and practices that help to maintain health and prevent the spread of diseases.
You as a fresh juice business, need to maintain a high standard of hygiene in your outfit. Be it a kitchen set up outfit, a small factory or a large factory set up. I dare say that fitness and hygiene go hand in hand. The two together work wonders.
Hygiene in the fruit juice industry is not limited to the washing of hands and fruit produce. Hygiene encompasses a whole lot more. As a juice business, you should be looking and making sure that the following levels of hygienic practices are observed.
1. Personal hygiene of your workers or anybody who hands the production.
2. Hygiene related to the physical set up. (Countertops, surfaces, walls, floors, sinks, bins,
Louvre blades, ceilings, etc). The entire set up should be as clean as possible.
3. Hygiene, as related to raw produce.
4. Your immediate surrounding
5. Garbage/waste disposal.
Personal Hygiene of your employees
Every business employs workers, the same is the truth for the fresh juice industry. Your employees come into direct contact with raw produce and juice they would be producing hence the need to insist on and implement these basic hygienic practices. The last thing you want as a juice business is to give out contaminated juice. If poisoning of any kind is traced to your business, the authorities will shut you down and trust me you don’t want that. Let’s save ourselves the embarrassment and keep our brands and reputation intact by observing these basic practices.
Every business employs workers the same is the truth for the juice industry. Your employees will come into direct contact with the raw produce and juice they would be producing hence the need to insist on and implement these basic hygienic practices. The last thing you want as a business is to give out contaminated juice. If poisoning of any kind is traced to your business, the authorities will shut you down and trust me you don’t want that. Let’s save ourselves the embarrassment and keep our brands and reputation intact by observing these basic practices.
All employees must have short nails Make sure your workers have clean short nails. Inspect if you have to. You don’t want your workers to contaminating juice that will eventual to ingested by customers. As much as they will wear gloves make sure their nails are kept short and tidy. Hold periodic training sessions to teach them basic personal hygiene. It may seem simple to you but trust me if you leave it to chance you will regret it. Well, I know I regretted it. I laugh about it now, but it was a serious crisis then. Always encourage your employees to ask questions if they are not clear on any instruction that is given to them, better to spend a few minutes explaining than to be sorry later. Your training sessions should be facilitated by a community health worker to make sure information given out conforms to laid down principles. The training session can be recorded and used as training material for subsequent sessions Provide a clean washroom for your employees and make sure there is water for them to wash their hands on a periodic basis. You can actually place a small sanitizer dispenser at the entrance. Make sure you sure your employees how to use the sanitizer dispenser. They may already know how to, but you should not take chances. A mistake could lead to an outbreak of infection among your customers.
Make sure your employees reduce talking to the barest minimum when they are processing or wear a nose mask. See to it that your employees use aprons and hairnets where applicable and also make sure these adornments are washed and dried in the sun on a regular basis, say every couple of days. If employees reports to work sick or ill please find a replacement. Give them enough time to treat themselves and ascertain they are completely cured of their illness before they are allowed to handle raw produce or juice. The bottom line, never allow indisposed employees to handle raw produce or processing of juice. We can’t control when we fall ill but we can help reduce the occurrences by encouraging your workers to eat right and take regular exercise and of cause practice excellent personal hygiene. Teach them to incorporate fruits and vegetables into their diet.
Encourage your workers to be neatly attired. Employees should be respectfully attired. They, in your absence, may interact with customers so please insist on it. You can institute a small motivational allowance, where you give the best-dressed worker a reward, say at the end of the month. Never compromise on hygiene. Issue a stern warning on the first occurrence of a breach in laid down hygienic practices. Issue a query on the second instance. Now if the breach persists, just let the employee go. Try to explain how you need them to conform to those hygienic practices. In all this supervision is key. It would be also helpful to write out all the rules and regulations pertaining to hygiene and discuss with new employees when they get hired before they even start handling anything.
Do you currently run a juice business? How do you manage hygiene at your end? Tell me about it in the comments section below. If you are just starting out and need help to figure things out do so here. Grab a copy of my Ebook on how to start a juice business here.