Choosing the right personnel hygiene station for your food factory is one of the most critical decisions you will make for your food safety program. The station installed at your production entrance is 

not simply a convenience—it is a mandatory food safety control point that must comply with international standards such as BRCGS Issue 9, IFS Food, FSSC 22000, Codex Alimentarius 

CXC 1-1969 (2020), and national regulations like GB 14881-2013 and GB 19303-2023.

A poorly chosen hygiene station can lead to failed audits, product contamination, and costly recalls. But with dozens of models and configurations on the market, how do you make the right choice? 

This guide provides a step-by-step framework tailored to different food processing sectors, helping you match your factory’s specific needs to the appropriate hygiene station solution.

The first factor in selecting a hygiene station is understanding the cleanliness level required for your production area. According to GB 50687-2011 (Food Industry Clean Room Design Code), food 

factories are divided into four grades based on air cleanliness and microbial limits:

control is essential. For Grade I facilities, add an air shower and full gowning room.

Meat and Poultry Processing (GB 19303-2023)

Contaminants: 

• Blood, fat, protein, bone fragments, floor debris from wet, greasy floors.

• Heavy-duty boot washer with rotating brushes that can scrub deep tread patterns on slip-resistant boots.
• Disinfectant bath with concentration control (200–300 ppm chlorine or equivalent).
• Hand sanitizer with 60–70% alcohol.

Best Fit: 

• WONE PBW-25 or PBW-61E (heavy soil boot washer) with integrated turnstile for mandatory sequential flow.

Contaminants: 

• Milk protein, cream residues, sugar residues, water splash on floors.

• Boot washer with low-foaming detergent to clean protein and sugar residues.
• Hand washing with warm water (40°C) to remove milk fat.
• Sanitizer with broad-spectrum efficacy against Listeria monocytogenes and coliforms.

Best Fit: 

• WONE PBW-24 (compact, multi-mode) with custom sanitizer concentration settings for different cleaning cycles.

Bakery and Confectionery (GB 8957-2016)

Contaminants: 

• Flour dust, sugar, butter, chocolate, dry particulates.

• Dry-cleaning compatible station that can handle flour dust without creating sludge.
• Hand drying is critical to prevent flour from sticking to wet hands.
• Boot vacuum or brush-only cleaning to avoid water-based mud formation.

Best Fit: 

• WONE PBW-24B with dry boot brush attachment.

Contaminants: 

• Soil, plant debris, leaf fragments, irrigation water microbes.

• Pre-rinse boot station outside the hygiene zone to remove gross soil before entering the cleaning station.
• Multi-stand station to handle high traffic volumes.
• Sanitizer effective against E. coli O157:H7 and Salmonella.

Best Fit: 

• WONE PBW-25 with external pre-rinse station.

The most important upgrade from a simple sink or footbath is mandatory sequential flow. According to BRCGS Issue 9 §4.8.4 and §4.8.5, the facility must be able to demonstrate that personnel follow 

the correct hygiene procedure. A station with an integrated turnstile enforces this. The gate will not open until every step—boot clean, boot disinfect, hand wash, hand dry, hand sanitize—is completed. 

WONE's PBW series offers three modes: Open (training), Strict (mandatory), and Custom (adjustable timing).

• Precise chemical-to-water ratio control (e.g., 800 ppm for hand sanitizer, 200 ppm for boot disinfectant).
• Low-level alarms to prevent dry-running.
• Consumption data logging for audit records.

Stainless steel construction – 

• All food contact surfaces and frames should be 304 stainless steel or higher (AISI 304). No painted surfaces in food zones.

Seamless welds – 

• Smooth, continuous welds with no crevices where bacteria can harbor. This aligns with EHEDG and 3-A SSI standards.

Self-draining design – 

• All internal pipes and tanks must drain completely to prevent stagnant water and biofilm growth. The sloped drain channels and coved corners in WONE stations facilitate this.

IP54 protection – 

• Minimum rating for wet environments. Higher ratings (IP65) are needed for high-pressure washdown areas.

Calculate the number of employees passing through per minute at shift changes. A single-lane station (e.g., PBW-41E) handles approximately 8–12 people per minute in standard mode. A dual-lane 

station (e.g., PBW-25) handles 15–20 people per minute. For large factories (>300 employees), consider multiple lanes or a PBW-24 with dual handwashing stations.

Choosing the right hygiene station for your food factory is a strategic decision that impacts food safety, audit compliance, and operational efficiency. By following this five-step framework—assess your 

hygiene zone, match contaminants to industry needs, evaluate technical features, verify compliance, and consider long-term support—you can confidently select a station that will serve as a robust 

barrier against contamination.

For most medium to large food processors targeting BRCGS or IFS certification, the WONE PBW-25 integrated personnel hygiene station offers the optimal balance of capacity, compliance, and 

cost-effectiveness. For smaller facilities or dry-processing environments, the PBW-41E provides a compact but fully compliant solution. Whichever model you choose, ensure it is backed by hygienic 

design, automated chemical dosing, mandatory sequential flow, and verifiable data logging—the four pillars of a truly smart hygiene station.