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Knowledge Center Crop protection & disinfection How to carry out a disinfection scan?How to carry out a disinfection scan?
Written by Jasper Verhoeven | Last update: 05-07-2021
A good company hygiene contributes to repelling pathogens. In order to map out hygiene, you can carry out a disinfection scan. This will determine to what extent certain risk areas have a proper company hygiene, so you can adjust the hygiene plan where necessary.
Risk areas disinfection scan
The disinfection scan mainly focuses on the four risk areas concerning company hygiene, which are persons, water, materials and tools and stock material. Per risk area different questions were drawn up. By answering these questions, you discover the strong points and points of improvement regarding the company hygiene.
Persons
- Which hygiene measures pertaining disinfection of hands and feet are taken within the company?
- Which hygiene measures pertaining clothing are taken within the company?
- Are there any employees at your company who work at different locations? If so, what are the hazards that could spread and in what way is this being dealt with?
- Are employees aware of the applicable hygiene protocol within the company?
- Do I know who visited the company (visitor registration)?
- Which procedure applies for the disinfection and ‘dressing’ of visitors?
- Are visitors being informed about the applicable hygiene protocol within the company?
Water
Is water disinfection in the form of a UV-filter, ECA-unit or heating being applied? If so, does this equipment function optimally?
Is the watering system clean (biofilm)?
Are there any moments during the year that there is a shortage of water? In what way is this shortage being compensated and what are the involved risks (for example ditch water)?
Materials and tools
Is the greenhouse being cleaned entirely during the crop rotation?
Are the tools used cleaned at an appropriate frequency?
Are the tools being cleaned with the proper agents in the proper proportions (concentration)?
Stock material
Where does the stock material come from (from which supplier) and what about the hygiene of this material? Which risks occur during transport?
General
Are there any checks regarding abovementioned points? If so, how often is this done?
In the video below, watch what to look out for if you want to enter the greenhouse hygienically.