I presume this is category 4 and the relevant module is 10.
Module 10: Good Manufacturing Practices for Pre-processing of Plant Products
10.3.2 Hand Washing
10.3.2.1 Hand wash basins shall be provided adjacent to all personnel access points and in accessible locations throughout product handling, processing and packaging areas as required.
10.3.2.2 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;
ii. Liquid soap contained within a fixed dispenser;
iii. Paper towels in a hands free cleanable dispenser; and
iv. A means of containing used paper towels.
10.3.2.3 The following additional facilities shall be provided in high risk areas:
i. Hands free operated taps; and
ii. Hand sanitizers.
10.3.2.6 When gloves are used, personnel shall maintain the hand washing practices outlined above.
There seems to be no Guidance for Module 10. The M10 hand wash text looks very similar to Module 11 so I borrowed the latter’s Guidance. The relevant text is then –
What does it mean?
In all food manufacturing facilities, employees, contractors and visitors must have clean hands upon
entering food handling or processing areas; after each visit to a toilet; after using a handkerchief; after
smoking, eating or drinking; and after handling wash down hoses, dropped product or contaminated
material. Hand wash stations must therefore be correctly equipped and available at convenient locations
What do I have to do?
Hand wash basins must be provided in close proximity to pedestrian entry points at each area of the facility,
with instructions for all staff, contractors and visitors to wash hands immediately before entering the
processing area. Additional hand basins are required where hands could become contaminated prior to working with product.
Potable water at a suitable temperature, liquid soap, single-use paper towels and a means of disposing of
used paper towels need to be provided at each station. Hands-free operated taps and hand sanitizers are
also required for high risk operations. Hands-free operated taps can include foot, knee or elbow operated
handles, auto-sensing devices or any other method that does not require the user to touch the handle with
their washed hands to turn it off.
Hand sanitizers for low risk processes are optional.
Where alternative methods of hand-drying are preferred (e.g. high-speed air dryers). Their use must be
justified and their effectiveness validated (refer 18.104.22.168).
Hand-wash basins are to be constructed of stainless steel or similar non-corrodible material. Hand-wash
basins constructed of porcelain or similar materials must be located at a distance from food handling areas.
11.3.2 Auditing Guidance
The location and construction of hand-wash stations and their use by staff, contractors and visitors shall
be reviewed at each facility audit. Evidence may include:
• Hand wash basins are available for staff, contractors, and visitors;
• Hand wash basins are located at personnel access points and areas where hands could become
• Hand wash basins are constructed of an appropriate material;
• Hand wash basins have potable water supplied at appropriate temperatures;
• There is liquid soap available at hand wash stations;
• There are paper towels available at hand wash stations;
• There are containers for used paper towels at hand wash stations;
• There is signage near hand wash stations instructing people to wash their hands;
• There are hands-free taps at hand wash stations in high risk areas;
• There is hand sanitizer at hand wash stations in high risk areas;
• Personnel in food handling areas have clean hands;
• Personnel wash their hands on entering processing areas;
• Personnel wash their hands on leaving toilet areas;
• Personnel wash their hands on leaving the lunch room;
• Personnel wash their hands after handing food products, hoses or waste;
• Personnel wash their hands after eating, drinking or smoking;
• Personnel who use gloves also follow hand washing requirements
The number of hand wash stations would appear to depend on the layout / process (ie likelihood of contamination / auditor. The process mentioned seems conservatively to demand >=1 (eg potatoes are apt to roll) but perhaps also related to (unknown) degree of automation. A question of historical event frequencies / persuasion technique.
The nearest Yes/No answer to the OP seems to be Post #3. but the portable option mentioned looks substantially space-consuming to me ?.
Some waterless hand cleaners seem to be USDA approved but the usefulness of such option may depend on SQF's interpretation of words like "stations", "basins", "liquid soap"