Meat processing plants are high-risk food production environments where strict hygiene control is essential. Employees frequently come into contact with 

raw meat, processing equipment, production tools, and food products. If proper hygiene procedures are not followed before entering the production area, 

bacteria, viruses, dirt, and other contaminants carried on workers'hands, soles, and work boots can be transferred into the processing area, increasing 

the risk of cross-contamination.

Therefore, personnel hygiene is a critical part of food safety management in meat processing plants. Before entering a production area, employees should

follow a standardized hygiene procedure that may include handwashing, hand drying, hand sanitizing, and sole or boot cleaning and disinfection. Relying solely

on manual management can result in missed hygiene steps and inconsistent practices, making it difficult to ensure that every employee follows the same 

hygiene standards.

To address these challenges, WONE offers several all-in-one Personnel Hygiene Stations designed for food processing plants. By integrating multiple 

hygiene functions with access control, these stations help create a more standardized and efficient hygiene entry process for meat processing facilities.

PBW-25 integrates handwashing, hand drying, hand sanitizing, sole cleaning, boot disinfection, and access control into one station. It provides a comprehensive

 personnel hygiene process before employees enter the production area. One unit is suitable for a workshop with approximately 60 employees, making it 

ideal for larger meat processing facilities with higher personnel traffic.

PBW-24B combines handwashing, hand drying, hand sanitizing, sole cleaning, and access control in one integrated station. In addition to hand hygiene, it helps

remove contaminants from employees'shoe soles before they enter the production area. One unit is suitable for a workshop with approximately 40 employees,

making it a practical solution for production areas where hand and sole hygiene are key concerns.

PBW-24 integrates handwashing, hand drying, hand sanitizing, boot disinfection, and access control. Instead of mechanical sole cleaning, this model focuses on 

disinfecting work boots before employees enter the production area. One unit is suitable for a workshop with approximately 40 employees.

For smaller production areas or facilities with limited space, PBW-41E provides a compact all-in-one personnel hygiene solution. It integrates handwashing, hand 

drying, hand sanitizing, boot disinfection, and access control. One unit is suitable for a workshop with approximately 20 employees.

Whether you operate a large meat processing plant or a smaller production area, WONE can provide a suitable personnel hygiene station based on workforce size,

hygiene requirements, production processes, and available space.

By combining personnel hygiene procedures with controlled access, WONE Personnel Hygiene Stations help reduce gaps in manual hygiene management and 

establish a more standardized hygiene entry process. This supports better personnel hygiene control and contributes to overall food safety management in meat 

processing plants.