How to maintain cleanliness and safety at high temperatures in production halls

The summer months are challenging for production. Heat affects not only the performance of workers, but also the condition of machines, workplace hygiene and overall safety. If the operation adapts in time, unnecessary downtime, injuries, and also decrease in efficiency can be avoided. 

Clean hands, clean workplace

In hot weather, sweat and grease are released faster and are often unconsciously transferred from hands to buttons, touch screens, tools or product packaging.

– At workplaces, secure accessible hygiene stations with paper towels, soap and sanitizer,
– increase the frequency of cleaning touch and contact surfaces (e.g. handles, switches, control panels),
– prioritize paper products with high absorbency which remove sweat and grease without smearing it.

Floor under control

Condensation in places where cold and warm air meet (e.g. at entrance area from hall to warehouse) causes invisible moisture on the floor and this can lead to slipping.

– Regularly check the risk zones – entrances, corridors, places with frequent traffic,
– use industrial floor towels or rolls which are strong, absorbent and quickly remove moisture,
– increase the frequency of wiping floors during peak times or temperature changes.

Air and temperature in balance

Temperature rises quickly in closed production halls without sufficient ventilation. At the same time, humidity increases, which also affects the condition of machines, electronics and stored materials.

– Regularly service and check ventilation and air conditioning units,
– consider installing shading elements (e.g. foils on windows),
– in areas with excessive heat, mobile cooling units or fans with humidity control can be helpful.

Comfort and hygiene of employees

Heat increases fatigue and reduces attention. At the same time, it leads to increased sweating which enforces demands on both personal hygiene and work clothes.

– Enable employees to take short and more frequent hygiene breaks,
– ensure paper towels and hygiene products directly in the work zones (not only in the dressing room),
– in warm months, reconsider the frequency of changing PPE (e.g. gloves, hats, T-shirts).
– for the drinking regime, increase the availability of water, unsweetened drinks or ionic supplements.

Monitoring and prevention through technologies

High temperature and humidity also affect the quality of storage, the stability of ingredients and the condition of production equipment.

– Use digital sensors for measuring temperature, humidity and CO₂ in the critical zones (e.g. warehouses, packaging lines, food production areas),
– sensors can be connected to the notification system, thanks to which you can react before a problem occurs,
– also monitor the occurrence of mould or odor in less accessible parts of the operation, they multiply faster in the heat.

Cleanliness during each shift

The summer months are also risky from the point of hygiene during the shift: food spoils more quickly, waste decomposes faster, and odors spread more intensively.

– Implement cleanliness and hygiene checklists for each shift – a simple checklist with the signature of the person in charge is sufficient,
– work with products intended for food contact, especially in production or packaging zones, 
– empty the trash cans more often, especially if they are for biowaste or food scraps.

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