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Safety
Special hygiene measures for the use of laboratory
equipment in food, cosmetics and pharmaceutical production
When laboratory equipment is used in the production processes of the food, cosmetics
or pharmaceutical industry, special hygiene measures must be taken by the user to
avoid sample contamination and to minimize any risk to humans and the environment
as far as possible.
General Measures
➜
Ensure a clean working and storage environment when handling substances and
materials.
➜
Train all employees in the field of occupational hygiene, document all training
measures and check the implementation of all required hygiene measures during
operation regularly.
➜
Use a hygiene control concept such as HACCP (Hazard Analysis and critical Control
points). The HACCP comprises the following criteria:
–
Hazard analysis
–
Identification of critical control points
–
Definition of critical limit values
–
Establishment of a system for monitoring and controlling critical hazard control
points (CCP)
–
Corrective actions for uncontrollable CCP
–
Establishment of a system to verify the implementation of all HACCP measures
–
Establishment of a system for documenting all associated procedures and
protocols
The evaluation of the applicability of the mentioned rules and regulations is within the
sole responsibility of the operator!
Device-specific measures
➜
Regularly clean components that come into contact with the product, such as flasks,
seals, tubes, etc. in the autoclave (if available or possible) or chemically (e.g. with
ethanol) to sterilize all surfaces.
➜
Make sure that even products that are intended for single use only are of sufficient
purity.
➜
Do not use open containers.
➜
Avoid contamination by handling contaminated vessels, apparatus or aids with care.
Contact information
For further information, please contact our after sales service at
any time.
Phone: +49-9122-9920-0
Mail: sales@heidolph.de
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