Our Facilities hygiene

Facility Hygiene is the effort required to make spaces clean and safe from contaminants and pathogens that can cause irritation, illness or death. The concept applies to any property or area where people or animals might be
impacted by contact with potentially hazardous pollutants found on surfaces, in food or water, or in airborne form.

For our industry, facility hygiene is of paramount importance for infection control, including Healthcare, Food Services, Training, and Hospitality. High-density and/or high-risk populations present special challenges to prevent or
contain infectious outbreaks or biological hazards.

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Key points

  • Develop a food safety plan, train workers
  • Remove culled fruit from pack house
  • Clean and sanitize the packing line

Packinghouse hygiene and sanitation are fundamental to the supply of safe, fresh quality citrus.

Good packinghouse hygiene is not only a good agricultural practice, but it is essential to reduce the risk of post-harvest decay, the development of resistance to postharvest fungicides and improve food safety.

For employers and facility managers, maintaining facility hygiene requires a comprehensive approach that includes managed preventative maintenance, proven infection control systems, and well-designed emergency response

Typically, the training and education to fully vet an environment for potential or existing biological dangers are beyond that of the average facility manager. In fact, they are often beyond those offered by well-known disaster

recovery and clean-up contractors. A number of government and industry organizations certify qualified professionals. These organizations offer certification to individuals that have had prequalified training, experience, and show

retention of knowledge in the recognition, testing, control and mitigation of occupational and environmental biological hazards in facilities by passing a rigorous proctored exam. Some of these organizations include

The Egyptian Board of Industry Hygiene
Egyptian Food Safety Authority
Inspection centers of the Egyptian Ministry of Health
The General Organization for Export and Import Control.

Regular facility hygiene audits are essential for proper facility management, especially in high-density / risk areas such as the packinghouse and farm. For healthcare facilities, for example, explicit prevention of biological hazards is
often mandatory and taken care of as a key audit priority. For packing house and food service areas for workers and toilets, potential risk areas can be less clear. We audit our facility, ventilation and air conditioning systems, air
systems, engineering controls, operating and safety procedures to identify and address current or potential threats.

Through audit, we create appropriate preventive maintenance plans and implement effective infection control systems. This included daily and monthly cleaning schedules, specific cleaning and disinfection instructions, hazardous

waste removal procedures, pest control needs, and mold inspection schedules. It also included identifying professional contractors available to our facility who have the necessary certifications to perform the specified tasks. It

should also specify the annual inspections of the Ministry of Health's food safety system of Egyptian Industry and Trade.

Facility managers have plans for business continuity and disaster recovery before they are needed. These often deal with physical disasters such as fire, flood or storm, and wind damage. They don't often include biological

hazards, which can be quieter and less obvious - but they can be more deadly. Among the other outputs of the audit process is the identification of potential risks, immediate treatments and specific follow-up, and identification of all
internal and external resources needed for each of them.

This means facility hygiene, in short, keeping our facility healthier and safer for our employees, customers and visitors.

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