Portable hand wash/sanitation stations

A quick question to my fellow SQF'ers:

Does anyone out there use portable hand washing/hand sanitation stations in your facilities. We have an adequate number of compliant sinks, but they're in the locker rooms and rest rooms and quite a distance from the actual production areas. I'm wondering if SQF has a position on the use of portable stations and whether the water needs to be heated or not (if in fact SQF approves their usage outside of the production lines). Here's a link to one such unit (I have no connection with this company!):

http://www.allsafety...ASP-PSW1-1000GG

Thanks in advance for any advice or information!

Dear esquef,

Not sure what yr product area is ?

Don’t know about SQF but in the seafood industry, and I expect many others, handwashing / handsanitising facilities within a production area are often mandatory (and probably [geographically] regulatory ), ie yr own current scenario may well be atypical. But quite possibly depending on the industry, eg wet/dry.

IMO the portable unit looks perhaps an option for some external uses but the water capacities seem (unavoidably?) miniscule, particularly the output collector ( =“gray” water, very polite!). I wonder what the anticipated water usage / person is? 59.14ml ?

I suppose portaloos must face similar / increased operational challenges (no direct experience).

Rgds / Charles.C

I suspect you're likely to end up with some water quality issues due to the water being stored depending on the size of storage tank (if the tank is too large) and problems with not being kept filled up sufficiently if the tank is too small.

I would say hand washing is that important that if it's an area needing handwashing, it's worth paying for the plumbing. What's your industry?

The industry is 100% dry food. Plumbing is prohibitive; getting water in isn't a problem, but radiant heat floors makes tearing up floors a very difficult and expensive proposition.

The industry is 100% dry food. Plumbing is prohibitive; getting water in isn't a problem, but radiant heat floors makes tearing up floors a very difficult and expensive proposition.

Dry food can still mean clean hands are required. Does the plumbing need much floor to be taken up? The intake could go through walls then it's only the outflow.

Does no wet cleaning take place at your site? Personally I would need a lot of convincing as an auditor that any portable handwashing was suitable and effective vs. proper plumbed in handwash stations. I mean, when you say "expensive" what is that cost? Remember that with portable handwashing there will be additional costs of higher level of micro testing, refill and emptying and probably more cleaning / disinfection required.

Dear All,

hv met (and daresay it is characteristic) a similar problem to the poster’s before when inspecting a manufacturer of battermixes and related. Vacuum cleaner / pneumatic systems everywhere, only water in the lab, canteen, toilets-washroom and entry to facility. I was not too keen on this arrangement but could see the conceptual problem.
I guess all the flour processors hv this difficulty ?

The company preferred AIB certification to BRC since was considered more their-type-industry-friendly.

Rgds / Charles.C