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SQF Code (12.3.2) - Hand Washing Water Temp

hand washing water temp GDPs GMPs

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#1 Suzie B

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Posted 18 December 2014 - 11:50 PM

Is there a temperature guide for the Hand Washing requirement in the SQF Code (12.3.2)?  This is what it says:

 

12.3.2.1 Hand wash basins shall be provided, and in accessible locations throughout the facility as required.

12.3.2.2 Hand wash basins shall be constructed of stainless steel or similar non-corrosive material and as a minimum supplied with:

i. A potable water supply at an appropriate temperature;

 

Who determines the "appropriate temperature?"   I have a frozen warehouse that has an instant water heater installed.  It will only heat the water to 20 degrees above ambient temperature.  So if the temp is 30 degrees, the water will heat to 50 degrees.  Is this is an "appropriate" temperature?  The requirement is too subjective for me if I am to fight for a warmer water supply for the employees in the freezer. 

 

Does anyone know where I can find a reference that I may use for justification?

 

thank you,

 

Suzie


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#2 Snookie

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Posted 18 December 2014 - 11:59 PM

Generally speaking it should not go much over 105o F as that is where scalding can occur.

 

http://www.fda.gov/F...s/ucm113827.htm


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#3 Mr. Incognito

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Posted 19 December 2014 - 12:11 PM

I like to point out the CDC guidelines for handwashing temperature.

 

If the auditor wants to take it up with the CENTER FOR DISEASE CONTROL... that's for them to decide.

 

http://www.cdc.gov/h...andwashing.html

 

http://www.cdc.gov/h...andwashing.html

 

 

"Why? Because hands could become recontaminated if placed in a basin of standing water that has been contaminated through previous use, clean running water should be used 1. However, washing with non-potable water when necessary may still improve health 2, 3. The temperature of the water does not appear to affect microbe removal; however, warmer water may cause more skin irritation and is more environmentally costly 4-6."

 

Good luck :doctor:


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#4 Charles.C

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Posted 19 December 2014 - 12:49 PM

Dear suzieQ,

 

A similar sqf thread here –

 

http://www.ifsqn.com...ter/#entry76643

 

This older one (2010)  quite good but not specifically sqf  –

 

http://www.ifsqn.com...res/#entry40289

 

And a few more random, probably not specific sqf  posts -

 

http://www.ifsqn.com...ent/#entry81650

(especially posts 5,6 and link in 6)(the link in post 5 may duplicate one of those in Mr Inc's previous post in current thread)

 

http://www.ifsqn.com...ing/#entry79187

(especially posts 9,10 )

 

Rgds / Charles.C


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#5 it_rains_inside

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Posted 19 December 2014 - 01:16 PM

We use 100* as our minimum temp requirement. This is where I got that from,...

"How important is the temperature of water used for handwashing?

Warm water is generally more comfortable than cold water and encourages handwashing for the recommended duration. The water temperature used in handwashing can also affect the solubility or emulsification of some soils. Warm water is more effective than cold water in removing fatty soils. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. The 2005 FDA Food Code specifies a minimum handwashing water temperature of 38°C (100°F)."

http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/IndustryandRegulatoryAssistanceandTrainingResources/ucm113827.htm

 

**Edit : I have noticed a lot of ambiguity on this subject, my initial reaction tends to be that as long as you have the evidence to support what your decision is, the actual number is of lesser importance. 


Edited by it_rains_inside, 19 December 2014 - 01:19 PM.

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#6 Suzie B

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Posted 19 December 2014 - 05:08 PM

Perfect!  Thank you.  :santa: Happy Holidays!


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#7 Charles.C

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Posted 19 December 2014 - 05:35 PM

Dear it rains inside,

 

The 2005 FDA Food Code specifies a minimum handwashing water temperature of 38°C (100°F)."

 

FWIW, the 2009 version seems to have become more "cautious" if I'm looking at the appropriate paragraph -

 

 

5-202.12 Handwashing Facility, Installation.

Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. ASTM Standards for testing the efficacy of handwashing formulations specify a water temperature of 40°C ±2°C (100 to 108°F)

 

(didn't see any reference to which ASTM Standard)

 

These links/attach. are perhaps related to the FDA adjustment (the whole topic appears to be full of "myths") -

 

http://www.abc.net.a.../23/3020122.htm

http://bcdg.hoop.la/...nd-washing-temp

Attached File  water temperature vs handwashing efficiency.pdf   280KB   52 downloads

Attached File  Handwash Water.doc   109.5KB   32 downloads

 

Rgds / Charles.C


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Charles.C






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