Dear Inesa,
Very nice searching.
The MIG manual is amazingly explanative (although meat oriented of course.)
I think yr”table” ref is based on codex (or vice-versa). Two small snags (maybe) - (a) stops at 100 (maybe due to problem of matching handwashing!, see my [b]), (b) I think the washbasins are assumed limited to locations adjacent to toilet. (b) is the tricky part because it may/will obviously vary with the process set-up.
Generally I think there are at least 4 difficulties in answering the handwashing query - interpretation, legal requirements (geographical?), process variety, individual concepts (ie available space)
Interpretation - The Americans tend to love “handsanitising” points in various industries which can be also equatable to handwashing. Have no experience with the cookie industry disposition referred here so have ignored this subtlety below. I suspect many European locations do not follow the same concept.
Often the Americans seem to be (RTE anyway) initially guided by Food Code – here are extracts (2005) version
5-203.11 Handwashing Sinks.*
(A) Except as specified in ¶¶ (B) and © of this section, at least 1
HANDWASHING SINK, a number of HANDWASHING SINKS necessary for
their convenient use by EMPLOYEES in areas specified under
§ 5-204.11, and not fewer than the number of HANDWASHING SINKS
required by LAW shall be provided.
(B) If APPROVED and capable of removing the types of soils
encountered in the FOOD operations involved, automatic
handwashing facilities may be substituted for HANDWASHING SINKS
in a FOOD ESTABLISHMENT that has at least one HANDWASHING SINK.
© If APPROVED, when FOOD exposure is limited and HANDWASHING
SINKS are not conveniently available, such as in some mobile or
TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE
LOCATIONS, EMPLOYEES may use chemically treated towelettes for
handwashing.
5-204.11 Handwashing Sinks.*
A HANDWASHING SINK shall be located:
(A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; and
(B) In, or immediately adjacent to, toilet rooms.
[In other words – the number can vary and must relate to LAW (whatever that means!)]
In respect to numbers of toilets, I think below is standard Codex although applied to a fish process –
The following formula could be used in assessing the adequacy of toilet facilities in relation
to the number of employees:
• 1 to 9 employees – 1 toilet
• 10 to 24 employees – 2 toilets
• 25 to 49 employees – 3 toilets
• 50 to 100 employees – 5 toilets
• for every 30 employees over 100 – 1 toilet
http://www.gipescado...is_codex/24.pdfThis approx. matches yr H&S data and extends it a bit. Note the “could”. Codex knows the problem of space etc.
But, process-wise, Codex do not predict numbers for handwashing eg (same link)–
Adequate, suitable and conveniently located changing facilities and toilets should be provided in all establishments. Toilets should be so designed as to ensure hygienic removal of aste matter. These areas should be well lit, ventilated and where appropriate heated and should not open directly on to food handling areas. Hand washing facilities with warm or hot and cold potable water, or clean sea water, a suitable hand-cleaning preparation, and with suitable hygienic means of drying hands, should be provided adjacent to toilets and in such a position that the employee must pass them when returning to the processing area. Where hot and cold water are available mixing taps should be provided. Where paper towels are used, a sufficient
number of dispensers and receptacles should be provided near to each washing faciltity. Taps of a non-hand operable type are desirable. Notices should be posted directing personnel to wash their hands after using the toilet.
Adequate and conveniently located facilities for hand washing and drying should be provided wherever the process demands. Where appropriate, facilities for hand disinfection should also be provided. Warm or hot and cold potable water or clean sea water and a suitable hand-cleaning preparation should be provided. Where hot and cold water are available mixing taps should be provided. There should be suitable hygienic means of drying hands. Where paper towels are used, a sufficient number of dispensers and receptacles should be provided adjacent to each washing facility. Taps of a non-hand operable type are desirable. The facilities should be furnished with properly trapped waste pipes leading to drains.
As an example of another formula, this one calculated toilets based on 1 per 15 workers. Beats Codex above 50.
http://ifpkochi.nic.in/IFPS3.pdf(nice article but amazing chlorination procedure for ice production)
Soooo, IMO, no precise, comprehensive answer to handwashing positions(yet).
Rgds / Charles.C