Product Placement

Different areas in your facility have different levels of risk for contaminating product. GOJO has developed convenient and effective location guides for dispenser placements to support your hand hygiene needs. Click on the links to view product recommendations for the general areas common to following types of facilities.

Fresh Protein Processing Plants
E. coli, salmonella, campylobacter and listeria monocytogenes are common threats for meat processors. Understanding in which plant areas these pathogens exist and how to combat cross contamination is important.

Baked & Snack Goods Processing Plants
High product quality and shelf life are the key goals of the Baked and Snack Goods industry. Hand hygiene is the keystone defense against cross contamination of product with spoilage organisms.

Fresh Cut Produce Processing Plants
E. coli, salmonella, campylobacter and listeria monocytogenes are common threats for fresh cut produce processors. Understanding in which plant areas these pathogens exist and how to combat cross contamination is important.