Good Manufacturing Procedures - `GMP`.

- By:

Courtesy of Safetytoes International Inc

I get excited every time I discover another use for safetytoes. Since I brought the ‘Slipp-R’ to market in 2006 I have been working hard to raise awareness for safetytoe overshoes. Often it’s the style and wear-ability factors that detract from good safety practices but also it’s just lack of awareness that puts visitors and others at risk where toe protection is sought.

The ‘Slipp-R’ was put through its paces at a food processing factory recently and I had an opportunity to get some great feedback.

Initially, the ‘Slipp-R’ was being considered for its anti-slip attributes. In these tests the ‘Slipp-R’ performed adequately enough but not as good as the safety shoes used by the employees. However, the production manager rationalized this by noting that the ‘Slipp-R’ was intended for visitors only. In almost all circumstances, occasional visitors do not venture into production areas as do employees, resulting in far fewer hazards to overcome.

When it came time to consider toe protection, naturally there was no contest. The company previously used the “yellow clacker” type of toe protection and, by all standards, these fall short of the mark. It wasn’t just a visitor’s reluctance to wear a safety item that makes a silly noise which was the main issue but the whole aspect of having straps and buckles getting in the way that bothers safety professionals. The ‘Slipp-R’ was much cheaper than the “yellow clackers” making the decision to switch easier anyway.

However, it was during this phase of the testing that the exciting part emerged.

When wearing toe protectors that cover only the front of a shoe much of the outer shoe is exposed to the immediate environment. In a food manufacturing facility this isn’t so good. Walking through plants that make food for human consumption wearing shoes that came directly from an uncontrolled outside environment increases the risk of bacteria and germ attack. Imagine what the underside of a street shoe comes in contact with prior to entering a food factory! Whatever was previously underfoot could easily be transported into the production area. The use of a toe protector that also insulates against germs is now a “good manufacturing procedure” (GMP).

On top of all this, the discussion returned to anti-slip. When comparing the anti-slip attributes of the ‘Slipp-R’ with the unknown anti-slip attributes of a visitor’s outer shoe it was considered prudent to err on the safe side and make the ‘Slipp-R’ available.

Using ‘Slipp-R’s is ‘GMP’. Who would have thought?

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