11.3.2.3 Hand Sanitizer in High Risk Area

Any information, experience, or suggestions regarding this code is greatly appreciated.

11.3.2.3   The following additional facilities shall be provided in high risk areas:

i.      Hands free operated taps; and 

ii.    Hand sanitizers

Does this code require E3 rated sanitizer?

Would a wrist activated dispenser suffice?

Does anyone have experience with an auditor making a specific recommendation regarding this code?

.

Thanks in advance,

Christina

Anyone? :ejut:

Hands free typically means laser activated or knee/foot pedals required.

Don't know about the coding, I've never been asked. Though generally I'd only purchase a sanitizer capable of being effective for issues of concern.

Would it state "Hands free sanitizers" if it was required to be hands free?   

i.     Hands free operated taps; and 

ii.    Hand sanitizers

We just passed two SQF audits (in two facilities) with a nice score and our auditors did not mention preference to one type of sanitizer dispenser over another. We have two types - both wall mounted. 

I should probably start a new thread, but I was searching here for a question I have on 11.3.2.2 > what constitutes a food handling area? I think it is pretty self-explanatory what food processing is, but if an employee is entering into a packaging hall or warehouse operation is that considered "food handling", and would just the wall mounted hand sanitizers suffice versus plumbing in sinks? 

11.3.2.2 Handwashing stations shall be provided adjacent to all personnel access points and in accessible locations throughout food handling and processing areas as required

No, sanitizer alone is not enough   Food handling would be the entirety of your facility, excluding only office areas

Anything from storage, to the docks is considered food handling areas

Appreciate it Scampi... I'm in a pickle then. I have operators enter the facility from the dock area and walk all the way up front to clock in and access their lockers/breakroom. Absolutely zero available floor space. If that area, as you say, is considered food handling I am not sure what to do. 

Appreciate it Scampi... I'm in a pickle then. I have operators enter the facility from the dock area and walk all the way up front to clock in and access their lockers/breakroom. Absolutely zero available floor space. If that area, as you say, is considered food handling I am not sure what to do. 

Stop using those doors as entrances if they do not provide hygenic segregation (handwash sinks, bootwash, etc.).

you're going to have to put a wash basin of some description there OR change the layout of the facility

you also wouldn't meet regulatory requirements FYI

Thanks for input. Seems simple enough. Either/Or. Will talk to the powers and see which option they approve.