Diesel Power Washer Use During Non-Production?

Just looking for a bit of help - and here's the situation.

I work for a large-scale bakery.  We have a portable diesel powered power washer in the event our main washer breaks down.  When needed, we currently run the diesel one outside (We do monitor the water for Coliforms/TPC, no issues there) and run the line back into the building.  

However, one of the managers has recently challenged whether or not we must use it outside if there is no production going on.   (During cleaning on the weekends - presumably to allow for better access and pressure in areas of the plant far away from it). 

We (Quality Personnel) are quite against it for a few reasons.  1)  Fumes for worker comfort and safety (We do have a 3 story tall fairly expansive building so it likely would not be very concentrated)  2)  We store ingredients in all different areas of the plant (including adjacent to production lines), and are concerned about the smells permeating the packaging and possibly causing dry ingredients to get off flavors.  3)  Potential of fumes/residues settling in or on equipment.  (As we have large ovens, fryers, etc.)  

However the question has been raised if we can come with some kind of documentation/proof/standard/rule supporting why we do not want diesel power being used in the food processing area at any time.

We've found some documentation from OSHA indicating that Diesel fumes are a potential health hazard.  I haven't had much luck beyond that yet, though I do recall an audit in the past (Cook and Thurber maybe?) that stated specifically forklifts should not be gasoline powered in the food processing area.  (But haven't had luck finding that.)  My hope is maybe someone can help with some kind of reference to regulatory or 3rd party standards.  Or if there are perhaps other thoughts, as well.  

Very much appreciated in advance! 

Liz

:welcome:

I will personally will need to mull on this a bit.  My first concern would be fumes from an organoleptic point of view.  Sometimes it takes very little of a smell to permeate a product and leave an aftertaste.  Other things may come to mind, but have walked into crazy this morning and will clear out some the craziness so my brain will function a bit better. 

Snookie - 

Thank you!  And thank you for the welcome. :)  I wish I would have thought of forums like this long ago, would have saved some sleepless nights when I just needed to bounce ideas off of other folks. 

Appreciate you taking the time to mull it over.  Good luck with the crazy morning! (It sure is Monday, isn't it?) 

This is a wonderful place for bouncing ideas.  Will be back shortly. 

I would like to thing that you'd address a listeria perspective as the cleaner is outside. 

so my stance on this

1.  chemical control, under normal circumstances only certain chemicals are allowed in the production areas... I assume diesel is not one of them nor is exhaust fumes. how would they contain the diesel if they had to fill up
2. site security, obviously because you introducing a non food safe material into the environment
3. there is no excuse they could use for saying they "need" to bring it in the production area as you say this is only used outside "when needed" and the "line is run inside" when needed so I am assuming when this pressure washer is used when the other one is broken then it does the job just fine cleaning where it is as you haven't said it doesn't do a good enough job.
4.  management commitment if the washing crew wants more pressure or whatever get them a more powerful compressor

Ah, less cluttered brains.....Thank you!

Hi Liz,

As Caz has indicated (Listeria), there are also concerns with the introduction of pathogens generally from the outside to your production environment. There are also control of diesel, diesel spillages and risk of introducing pests to consider.

With regards to fumes, references are usually made to transport equipment - I don't think the food safety standards have considered anyone would contemplate using diesel powered cleaning equipment in a food factory! :silly:

Here are few requirements in various food safety standards that may be useful:

BRC Food Issue 7 Interpretation Guideline
4.6 EQUIPMENT
Where equipment is moveable consideration should be given to the areas in which it can be used and any restrictions that need to be in place; for example, forklit trucks and other items used in open product areas should not be used outside.

BRC Standard for Storage and Distribution
6   Facility Management
6.1    Equipment
6.1.3    All diesel-powered handling equipment, where used, shall incorporate an appropriate exhaust filter system for the removal of particulates that can pose a contamination risk to product.

SQF Code
11.6.2.3 Vehicles used in food contact, handling or processing zones or in cold storage rooms shall be designed and operated so as not to present a food safety hazard.
SQF Guidance
Fork lifts, hand-forks and other vehicles used in storage areas must be safe to use, hydrocarbon emissions must be controlled and operated in a manner that does not cause damage to product and equipment.

AIB
2.10 Air Makeup Units
2.10.2.2 Ventilation is provided in product storage and processing areas to minimize odors, fumes, and vapors.

TS ISO 22002-1 Prerequisite programmes on food safety — Part 1: Food manufacturing
6.4 Air quality and ventilation
Ventilation (natural or mechanical) shall be provided to remove excess or unwanted steam, dust and odours,
16 Warehousing
16.1 General requirements
Materials and products shall be stored in clean, dry, well-ventilated spaces protected from dust, condensation, fumes, odours or other sources of contamination.
16.2 Warehousing requirements
Gasoline- or diesel-powered fork-lift trucks shall not be used in food ingredient or product storage areas.

Regards,

Tony

Hello,

I dont think that you should be using a diesel powered equipment in a food production area.  Mainly due to chemical (diesel), worker safety (slips on diesel spills, noise and fumes), food quality (fumes).

I would push back and find a solution to the pressure drop if that is the main reason for consideration.  Perhaps solid pipes could be used to bridge the distance from the outside unit and the location in the factory?

We moved into an old butchery setup and they had lots of water drops in each room that was fed from an external boiler.  Same thing could be done with your scenario.

Good luck.