Food Factory Hygiene Equipment: Planning Wash Stations and PPE Storage

October 01, 2026 | Hygiene Solutions

Food factory hygiene area with stainless steel sinks, PPE dispensers, boot racks and clothing rack

Food factory hygiene equipment needs to be easy to use, replenish and clean. The position of wash stations, soap and paper towel dispensers, PPE dispensers and clothing racks can affect how smoothly operators move into production, particularly during busy shift changes.

Plan Equipment Around the Hygiene Procedure

A written hygiene procedure sets out what employees need to do before entering production. The layout should make those steps straightforward to follow.

Depending on the site’s requirements, operators may need to change clothing, collect protective equipment, wash and dry their hands, and sanitise before entering the production area. Equipment should support the approved sequence without requiring people to double back or cross between clean and less clean areas.

A useful starting point is to walk the route during a shift change. Watch where people queue, which surfaces they touch and whether supplies are within easy reach. This often reveals problems that are less obvious on a floor plan.

“When reviewing a hygiene or changing area, look at the journey an operator actually takes rather than simply looking at the available space. Where do they enter? What do they need first? What do they touch? Where could queues develop during a shift change? These practical details can highlight improvements that are easily missed when equipment is considered individually.”

Karl Hewines, General Manager, Gilwood

Wall-Mounted Dispensers and Cleaning Access

Wall-mounted dispensers can keep consumables off worktops and reduce the number of freestanding units around wash stations and production entrances. Fewer legs and bases at floor level can also make routine floor cleaning easier.

However, mounting equipment on a wall does not automatically make it easy to clean. Consider the fixings, joints and access around each unit. Narrow gaps between dispensers, sinks and adjacent surfaces can become awkward cleaning points.

Stainless steel provides a durable surface for these environments, but the equipment’s design, finish and compatibility with the site’s cleaning regime also matter.

Before installation, check that cleaning teams can reach around and beneath each unit, and that dispensers can be opened and replenished without difficulty.

Position Soap and Paper Towel Dispensers Close to the Sink

A handwashing station needs more than an accessible sink. Operators also need soap and a suitable way to dry their hands, positioned where they can use them comfortably.

Soap dispensers and paper towel dispensers should support the washing sequence without requiring operators to walk away from the station or reach across colleagues using adjacent sinks.

Think about what happens immediately afterwards, too. If someone needs to touch a door handle or move an obstruction after washing, the surrounding layout deserves attention.

Consumable checks are equally important. A well-positioned dispenser is of little use when empty, so responsibility for checking and replenishing supplies should be clear. Inspection frequency should reflect actual use, particularly around breaks and shift changes.

Operators washing hands at stainless steel knee push sinks with wall-mounted dispensers

Size Glove and PPE Dispensers for Peak Demand

Glove dispensers and PPE dispensers provide a designated location for items such as disposable gloves, hairnets and beard snoods. They can help keep supplies organised and reduce loose boxes on benches or shelves.

Choose the number and capacity of dispensers around the people using the area. One unit may hold enough stock for a shift but still create a queue if everyone needs to access it at once.

Where several items are required, multi-purpose dispensers can keep supplies together. Clearly identify the contents and, where relevant, glove sizes or zone-specific items.

Check that the dispenser suits the consumable packaging and allows individual items to be retrieved easily. Replenishment should also be straightforward, with enough space to open the unit and replace stock without obstructing the entrance.

Knee Push Sinks and Handwashing Capacity

Knee push sinks allow operators to activate the water without using their hands, reducing the need to touch conventional tap controls during washing.

When specifying a sink, consider its position, working height and ease of operation alongside the number of users. A unit that is uncomfortable to reach or difficult to activate can make the routine less practical.

Capacity should reflect peak demand. An area used occasionally throughout the day may need to accommodate many employees within a short period at the start of a shift.

For example, if operators queue for a sink while other stations remain unused, check whether the approach route, dispenser positions or available space make those stations harder to access. Adding another sink may not resolve a problem caused by the layout.

Clothing Racks and Protective Garment Storage

Clothing racks give reusable protective garments a defined storage location, helping prevent coats and other items from being placed on benches or unsuitable surfaces.

Wall-mounted hooks and coat rails can help keep floors clear, while captive hangers provide designated hanging positions. The appropriate arrangement depends on garment type, workforce numbers and the site’s changing procedures.

Allow enough space between garments to avoid overcrowding and make individual items easy to retrieve. Consider how storage will be cleaned when clothing is removed.

Clean garments, used clothing and personal outdoor clothing should be managed according to the site’s hygiene procedures. Storage should support those arrangements, including the movement of garments to and from laundry collection points.

Stainless steel clothing rack and bench in a food factory changing room

Check the Layout During Normal Operation

Before finalising a new hygiene area, review the proposed arrangement with production, hygiene and maintenance teams. Each will notice different practical requirements, from operator access to cleaning and servicing.

For an existing area, observe a busy period and check: