Options to fit your HACCP program

Food processing plants have criteria aligned with HACCP programs to target hand hygiene at critical control points to reduce risk. The following product options were developed to fit most food processing plants. Contact GOJO for representative program options for different types of food processing plants.

Option One:
Combines a mild handwash that is effective in removing food processing soils and an instant hand sanitizer, requiring no rinse, for killing foodborne pathogens.

GOJO® E1 Foam Handwash + PURELL® E3 Rated Instant Hand Sanitizer

Option Two:
A one-step handwash and sanitizer for all hand washing and sanitizing situations.

GOJO® E2 Foam Sanitizing Soap

Option Three:
Combines a one-step handwash and sanitizer with an instant hand sanitizer requiring no rinse to maintain clean and sanitized hands throughout the day. Highly recommended as the protocol for “Ready to Eat” and “Aseptic” plants.

GOJO® E2 Foam Sanitizing Soap + PURELL® E3 Rated Instant Hand Sanitizer

Option Four:
Combines all three products to be used throughout the facility. The mild handwash can be used in low risk areas such as offices. The one-step handwash and sanitizer can be used in high risk areas like the processing or packaging area. The instant hand sanitizer can be used to maintain hand hygiene and kill pathogens when hands are contaminated but not soiled.

GOJO® E1 Foam Handwash + GOJO® E2 Foam Sanitizing Soap + PURELL® E3 Rated Instant Hand Sanitizer

Click here to view the GOJO recommended product placement for baked and snack foods, fresh protein, and fresh cut produce processing.