Hand disinfection
What is meant by hand disinfection? 
Hand disinfection, that is disinfecting the hands, is an important part of hygiene in the private area as well as in production operations with high demands on personnel hygiene. Especially in the foodstuff industry, in (industrial) kitchens, butcheries and similar operations, in which foodstuffs are directly manually handled, simple Hand cleaning using water and soap is not sufficient. Additional disinfection using a suitable disinfectant (in operations of the foodstuff industry without added dyes or odorous substances) should in the process always take place following an intensive hand cleaning using soap and water and subsequent drying of at least 30 seconds.
Thereby, the following applies: Before starting a shift, as well as after every action that potentially pollutes the hands, the hands should be thoroughly cleaned, dried and then disinfected. Such actions comprise:
- STARTING WORK
- GOING TO THE TOILET
- BREAKS (CIGARETTE BREAKS, LUNCH BREAK ET CETERA)
- BLOWING ONE’S NOSE, SNEEZING OR COUGHING INTO THE HAND
- RESTARTING THE ACTIVITY WITH FOODSTUFFS AFTER CLEANING WORK
- AFTER TOUCHING POLLUTED OBJECTS OR FOODSTUFFS
Equipment for disinfection of hands are normally integrated in devices for hand cleaning (basins, soap dispensers, drying) or provided directly in their spatial vicinity. While doing so, the correct process is important: Disinfection of the hands is sensible and expedient only if it takes place after cleaning and Hand drying. As already mentioned above, the use of a disinfectants adjusted to the production conditions or the type of production operation must be ensured in addition. While they are not seldom dyed for medical facilities and mixed with fragrances, for example, this is not allowed for disinfectants which shall be used in the foodstuff industry and related areas in order to not contaminate foodstuffs handled by hand due to foreign substances.
During implementation of an HACCP concept (Hazard Analysis Critical Control Point), hand disinfection is as important as hand cleaning which normally directly precedes it. As with the latter, According to the “Good Manufacturing Practices” (GMP) and the “Good Hygiene Practices” (GHP), hand disinfection must also comply with the DIN standards DIN 105XX, which implement the European regulations in Germany.
Disinfectant dispenser
Disinfectant dispensers apply disinfectants to the hands, either manually or pre-set via sensors. We offer both simple dispensers with and without scale and sensor and appliances with nozzles. The disinfectant dispensers are available as wall-mounted version and can also be integrated in more complex hygiene concepts or used as a mobile unit on special racks.
Disinfection dispenser + turnstile
Disinfection dispenser machines with turnstile are a positively driven alternative to disinfectant dispensers, by means of which the personnel hygiene can be ensured. Only those who have correctly used the disinfection dispenser machine can pass the turnstile. This means that they are suitable for entry and exit areas of production premises.
Your contact persons
You have further questions about our hygiene technology, about hand cleaning or hand disinfection and wish to have personal expert advice? By telephone or also on site with pleasure. Our experienced specialist advisers will find the optimum solution for you.
FIELDS OF APPLICATION FOR PRODUCTS FROM THE CATEGORY OF HAND DISINFECTION
Simple personnel sluice concept - hand disinfection machine with sensor alarm function for access in the direction of hygiene areas.
Foodstuff industry
Wherever foodstuffs are touched or processed by hand in the foodstuff industry, devices for hand disinfection are a must. Particularly in personnel-intensive areas such as meat-processing operations, positively driven disinfection dispenser machines are often used in order to be able to prevent human errors as well as possible.
Fine food and sweets industry
In the fine food and sweets industry, hand cleaning and hand disinfection belongs to every production according to the valid DIN standards. At the same time, strategically correct installation of devices or disinfectant dispensers can clearly increase the workflow and efficiency.
Fishery, butcheries and slaughterhouses
Also in smaller operations in which meat, fish and poultry is handled, regular disinfection of the hands is an important part of any hygiene concept. While doing so, cross contaminations by touching different types of meat (e.g. poultry and then beef) must be prevented.
Dairy industry & agricultural operations
In some agricultural operations, but above all in the dairy industry, hand disinfection in the run-up of handling animals or their natural products such as milk, for example, can be a sensible, additional hygiene measure. As a rule, simple disinfectant dispensers are sufficient here (depending on the size of operation).
Bakeries & confectioneries
In bakeries and confectioneries, the requirements for hygiene management are valid both in the production process and in selling the products in the branches. Therefore the hand and personnel hygiene looms large and should be refreshed in regular trainings.
Industrial kitchens
Also in industrial kitchens, a comprehensive hand hygiene is a decisive factor for implementing the legal requirements. This includes the cleaning and disinfecting of hands after handling certain foodstuffs (e.g. when shifting from meat preparation to vegetables or salad).
Cosmetics production and pharmaceutical industry
Operations of cosmetics production or the pharmaceutical industry have to observe partly even stricter hygiene requirements than it is the case in the food sector. This includes, of course, the disinfection of hands prior to handling sensitive substances. Other than in the food sector, disinfectants partly mixed with dyes or fragrances, as they are not unusual in the medical area, can be used here, however.
PLANNING AND IMPLEMENTATION OF DEVICES AND MEASURES FOR HAND DISINFECTION
Hand disinfection belongs to the basic facilities in hygiene concepts when it is sensible or necessary. Generally, it can be distinguished here between positively-driven and not positively-driven facilities for hand disinfection.
The former are suitable, above all, for large-scale businesses with a high number of staff and help avoid human careless mistakes. The often additionally required disinfection of hands, during the work processes, frequently represents the biggest challenge, because positively-driven measures are hard to implement in these cases.
Hand disinfection and hand cleaning facilities are often installed in close proximity to each other in order to spatially and timely pull together these two steps of hand hygiene. Thereby, the following always applies: first wash and dry your hands, then disinfect them. Here, too, guided or positively-driven systems with turnstiles can support these activities.
Installation and spatial arrangement of systems for hand disinfection are heavily dependent on the spatial conditions of production facilities as well as on the usual work steps and processes. Our professionally competent experts will be glad to advise you from planning a hygiene concept to the installation or replacement of individual facilities or elements.
Positively-driven toilet station with escape route concept - Hand disinfection by means of Desi-Control drop-arm (1) as well as single-wing gate with holding magnet locking (2)
PLEASE CONTACT US
Various factors have to be observed when planning and implementing products for hand disinfection and hand hygiene. Please contact us for more information.
PRODUCTS FOR HAND DISINFECTION FROM MOHN 
Hand disinfection as an important part of every hygiene concept in areas such as the foodstuff industry is a focus of the Mohn GmbH as a specialist for hygiene technology and properly hygienically usable facilities, systems and accessories for production operations. In the process, the Mohn GmbH places a particular focus on operations of the foodstuff industry and their special needs. Especially in the particularly sensitive area of personnel hygiene, Mohn offers a wide selection of products which are specially tailored to the needs of production operations in the foodstuff industry with their particularly high hygiene requirements. Besides products from the area of hand disinfection, also products for hand cleaning as well as combined or combinable systems such as hygiene stations with or without forced guidance belong to it.
While doing so, the Mohn GmbH sets the goal of making a 100% implementation of legal hygiene regulations as easy as possible to their customers. For this goal, our competent specialists are glad to work in the run-up together with you in an advisory capacity and in addition, we also offer individual adjustments of many products in order to comply with the respectively unique preconditions of a production operation and to jointly find the best solutions for a specific hygiene concept.
CLAIM AND SERVICE
Our claim
Hygiene is our passion – that is why we want to ensure that the legal hygiene requirements can be 100% implemented also in difficult cases. For this, our specialists work closely together with our customers.
Advice and innovation
Our competent specialists accompany our customers from advice to 3D spatial planning to implementation of hygiene facilities, concepts and features for the foodstuff industry or in other sensitive areas. Furthermore, we count on constant innovation and observe the legal developments in order to be always preferably one step ahead of them for our customers.
Competent service
After assembly and commissioning through our in-company specialists, we are also reachable for our customers via our service hotline on seven days a week for eight hours each. In addition, we offer individual maintenance contracts, and thanks to our own vehicle fleet and a large spare parts warehouse, our service technicians can go into action quickly and efficiently with our customers on site.