5 replies to this topic

[Sarahr78]

Hey All

 

I did post this in another thread yesterday but i feel it may have run it course and I'm interested to hear peoples thoughts on my query! 

 

 

We recently received a customer non conformance because employees did not wash their hands after a comfort break. This has lead me to review our current personnel hygiene policy. I'm insisting that we now state within our policy that all employees (I don't want separate policies for separate work areas)must wash their hands at the start of each shift, after lunch and breaks and of course after using the bathroom (Signs are already up illustrating this requirement), after blowing nose, coughing and sneezing etc as well as any time your hands become dirty. The senior managers have stated this is impractical due to the high numbers of employees who go on breaks at any one time. They don't want queue's forming at bathrooms to wash hands before going back into the operational areas!        

 

I have been asked about the possibility of installing hand sanitizers at the entrances to each work area. However, I've heard all sort of issues surrounding the use of gels and foams in the fact that its use should be intended as an extra rather than a replacement to hand washing. 

 

In terms of contamination to food products we are very low risk as all our products are all finished goods and we only make changes to the outer packaging within our contract packing area, your thoughts on this subject would be very much appreciated. 

[Charles.C]

Hi Sarah,

 

Actually duplicate Posts tend to be a source of confusion so are preferably avoided.

 

I have deleted yr previous post which JFI was in this sort of related discussion -

 

http://www.ifsqn.com...bient-products/

[FurFarmandFork]

If your employees handle exposed food too bad so sad. Rotate breaks and lunches or add additional handwashing sinks and dryers. Handwashing is simple and really basic, even if it is always a pain to enforce.

 

If you're only storing/distributing, really you should only have harsh hand washing after bathroom breaks, but going to the break room or elsewhere isn't really a problem if none of the product is exposed. I tend to hold distribution to the same standard as retail where customers handle products without washing their hands.

[SQFconsultant]

A. Hand sanitizers do not replace washing of hands.

 

B. Tell management to buy more sinks.

[FurFarmandFork]

A. Hand sanitizers do not replace washing of hands.

 

B. Tell management to buy more sinks.

 

Agree with B. On A always worth noting that they totally do in healthcare settings where hands are reasonably expected to not contain gross soils.

 

https://www.cdc.gov/...ders/index.html

     

[Tony-C]

Hi Sarahr78,

 

As you've posted in the BRC forums, you might want to consider BRC S&D requirements which indicate you need to buy more sinks:

 

4.5 STAFF FACILITIES

 Staff facilities shall be sufficient to accommodate the required number of personnel, designed and operated to minimise the risk of product contamination. Such facilities shall be maintained in good and clean condition and meet any applicable legal requirements.

CLAUSE REQUIREMENTS

4.5.1

Where open food is stored, toilets shall not open directly into storage areas. All toilets shall be provided with hand-washing facilities comprising:

• basins with soap and water at a suitable temperature

• adequate hand-drying facilities

• hand-wash signs.

4.5.2

Suitable and sufficient hand-cleaning facilities shall be provided and easily accessible to staff and, where applicable, vehicle drivers. Such hand-wash facilities may be located within toilet areas.

 

With regards to handwashing vs. hand sanitizing, here is some info:   alcohol-handrubs-q-a.pdf   113.56KB   20 downloads

 

Kind regards,

 

Tony