The hygienic working practices of maintenance personnel and equipment hygiene in the Finnish food industry

  • Aarnisalo K
  • Tallavaara K
  • Wirtanen G
 et al. 
  • 41


    Mendeley users who have this article in their library.
  • 45


    Citations of this article.


The hygienic working practices of the maintenance personnel as well as the hygiene of the equipment in the food industry were investigated with questionnaires and microbial surveys. The protective clothing, washing of hands and tools as well as avoiding foreign bodies left on the production lines should be targeted when the hygienic working practices are developed for maintenance personnel. Based on the questionnaire to food processors, packaging machines, conveyers, dispensers, slicing and cooling machines were considered the most problematic pieces of equipment hygienically mainly because of poor hygienic design. In order to improve food safety, both the training of maintenance personnel in food hygiene and equipment design should be more emphasised. © 2005 Elsevier Ltd. All rights reserved.

Author-supplied keywords

  • Equipment hygiene
  • Hygienic working practices
  • Maintenance personnel

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document


  • Kaarina Aarnisalo

  • Kaija Tallavaara

  • Gun Wirtanen

  • Riitta Maijala

  • Laura Raaska

Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free