nice explanation. White cabbage having more layers compare to onion. Despite this, the pests or worms inside. Each time you can find "pests and worms" between clean room operators in real production facility
There's a lot of gap in the matter of material transport from outside / WH into the cleanroom. people tend to double-standard personnel movement with this one, mainly focusing on improving garbing practice alone. For example, transfer of equipment/ instrument from outside into cleanroom. Certain companies only have procedure to place them in the material lift, and then into the material air lock and straight into cleanroom without thorough sanitization. Another thing to share, there's a company I worked with installed a timer on each of the hand-wash sink, to ensure hand-washing takes minimum 1 minute. What say you Dr Tim Sandle on these? What is the most effective way to transfer let's say instrument (maybe taken out due to calibration outside company) into cleanroom and is the timer installation for hand-wash is a good approach? Thank you
Наука
Nice information
Wonderfully clear!
Multiple layers of the onion ... distract by the whiskey club shirt, cool 😎
I loved this explanation.
Thanks for the comment!
nice explanation. White cabbage having more layers compare to onion. Despite this, the pests or worms inside. Each time you can find "pests and worms" between clean room operators in real production facility
Onion also uses for smell removing in freezer or any where.its absorb the bad smell
There's a lot of gap in the matter of material transport from outside / WH into the cleanroom. people tend to double-standard personnel movement with this one, mainly focusing on improving garbing practice alone.
For example, transfer of equipment/ instrument from outside into cleanroom.
Certain companies only have procedure to place them in the material lift, and then into the material air lock and straight into cleanroom without thorough sanitization.
Another thing to share, there's a company I worked with installed a timer on each of the hand-wash sink, to ensure hand-washing takes minimum 1 minute.
What say you Dr Tim Sandle on these?
What is the most effective way to transfer let's say instrument (maybe taken out due to calibration outside company) into cleanroom and is the timer installation for hand-wash is a good approach?
Thank you