Kevin Wijnhoven - WSP Food
Through the use of innovative cutting and packaging techniques, they supply high-quality and innovative fresh produce. Elpress has been involved in advising this ambitious organisation on the hygiene process from the very beginning.
The first contacts date from even further back. WSP owner Kevin Wijnhoven had already worked satisfactorily with Elpress products in the past. When the ambitious entrepreneur decided to start up WSP Food, the decision in favour of Elpress was quickly reached. Says Wijnhoven about this choice: “We already had contacts at Elpress. It’s an organisation you can rely on. The people are courteous and the products simply do what they have to do. A new cooperation was therefore only logical for us.”
WSP Foods has several rooms equipped with Elpress products. What is most striking is the space in which employees switch from low care to high care. The seemingly small space is practically furnished with all aspects that are important for this switch. For example, there are several entrances and exits with mandatory actions in the area of hand and shoe disinfection, the room is equipped with contactless washbasins with hand washing and drying function, and some practical objects have been installed with the clothing and footwear of the employees in mind.
Elsewhere in the modern building on Goudwerf in Beuningen, there are other hygiene locks, sinks and disposable dispensers. Various production areas are also equipped with cleaning elements from the Elpress product range.
According to Wijnhoven, apart from the fact that the organisation is satisfied with the products, the difference lies mainly in the people. “Elpress has excellent response times, people who are prepared to support you when needed and make sure that things are arranged. Moreover, they are always willing to work with us on future challenges for WSP.”
In the first part of the hygiene passage, the employees pass through a soap dispenser with access control. Access to the next phase is granted only after employees have used the soap dispenser.
In phase two, the hands are actually washed. Here, the hands are washed clean with the soap applied in phase 1 by means of sensor-controlled washbasins. The hands are dried in the same phase. Employees dry their hands using the sensor-controlled Dyson Airblade TAP™ hand dryers. The hands are dried quickly, efficiently and hygienically without any contact.
The last step in the hygiene process involves the disinfection of the hands and soles. Washing the hands does not remove all bacteria, which means that risks remain. Similar to the first step, access control is also used in this step. The turnstile is released only after the disinfectant has been taken from the built-in dispenser, after which employees are given access to the production environment.
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