About hygiene management in the butcher room
\nHow are you all spending your time as the rainy season approaches?
\nToday, I would like to talk about what I do on a daily basis to keep the butcher room sanitary.
\nFirst, we use adhesive rollers to remove hair and dirt from clothes to prevent foreign objects from getting mixed in, and we wash our hands every time we enter and exit the facility.
\nIn addition, we always wear blue gloves while working to make it easier to find debris, and we spray alcohol frequently during work to prevent the growth of bacteria.
\nFurthermore, we use a gelling agent called Saber Audrin to deodorize and sterilize the air.
\nDirt and bacteria exist on your body, which you touch casually.
\nTo protect your body from viruses, it is important to wash and disinfect your hands each time! !<\/p>\n
farm market
\nAtsunori Onodera<\/p>","protected":false},"excerpt":{"rendered":"
Hygiene management in the meat room How are you all doing as the rainy season approaches? Today, I would like to talk about how to keep the meat room hygienic.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-4386","post","type-post","status-publish","format-standard","hentry","category-blog"],"acf":[],"yoast_head":"\n