6 replies to this topic

[NicoleHowell]

Good Morning!

 

I am wondering what the definition of "high risk" is with relation to the installation of hands free hand-wash stations.  We do not refer to any area in our production facility as high risk, but we do have a 'raw' area.  We are a small-ish bakery, and our only CCP is metal detect.  We do not have an micro concerns... 

 

Thank you for your time!

 

 

 

[Quality Ben]

I personally think any taps in food manufacturing areas - whether high risk or not - should be hands free.

Do you comply with any standards that implicitly mention hands free taps?

[mamad123]

hi

 

high risk area is usually defined as the area where the hazard should be minimized and becomes a concern due to safety consideration. hands free hand washer is designed to prevent direct contact between operators hand and hand washer surfaces which considered as one of contamination source. and is a common device in food industry.

 

regards

[MQA]

Harsh to be said but true:  

 

So right now, your staff are using the toilet to relieve themselves - either number ones or numbers two - then rearranging their clothes, opening the door, turning on the tap, washing hands for a minimum of twenty seconds (no one needs to rush back to work), then touching the taps again to turn off the water supply.  

 

We all know our staff... not all are hygienic.  

 

Hands-free washing basins should be the norm for all food-manufacturing plants.  

 

Humans are the big bug carriers.  E.col, staph, you name it.  We have it.  

[MQA]

Harsh to be said but true:  

 

So right now, your staff are using the toilet to relieve themselves - either number ones or numbers two - then rearranging their clothes, opening the door, turning on the tap, washing hands for a minimum of twenty seconds (no one needs to rush back to work), then touching the taps again to turn off the water supply.  

 

We all know our staff... not all are hygienic.  

 

Hands-free washing basins should be the norm for all food-manufacturing plants.  

 

Humans are the big bug carriers.  E.col, staph, you name it.  We have it.  

[MQA]

Harsh to be said but true:  

 

So right now, your staff are using the toilet to relieve themselves - either number ones or numbers two - then rearranging their clothes, opening the door, turning on the tap, washing hands for a minimum of twenty seconds (no one needs to rush back to work), then touching the taps again to turn off the water supply.  

 

We all know our staff... not all are hygienic.  

 

Hands-free washing basins should be the norm for all food-manufacturing plants.  

 

Humans are the big bug carriers.  E.col, staph, you name it.  We have it.  

[Siobhan123]

The factory I work in has a low and high risk side and all our hand wash stations are hands free, we have the ones where you use your knee to turn it on. The hands free op sinks are great as the minimise cross contamination and minimise the sink as a transfer point for contamination. 

 

IMO I think all food production areas should have hands free sinks, more hygienic :) 

 

Siobhan :)