3 replies to this topic

[dalakl15]

What are the sink requirements for utensil cleaning in a beverage manufacturing facility?  Are 3 compartment sinks mandatory and must they have a drainboard?

 

If you are working towards SQF Quality Certification, do they need to be NSF certified?

[mgourley]

Does the SQF code specify what kind of sinks you need? Perhaps our SQF experts can chime in here.

NSF certified is always a good thing, but if the Code does not require them, then they are not necessary.

 

Marshall

[SQFconsultant]

There are no specific sink requirements in the SQF manual and as to NSF, you have numerous CB's to select from for SQF cert audits.

[majoy]

3 sink compartment is always the best practice in any pot washing / washing areas to wash, rinse and sanitize. As to storing after sanitizing, you just have to make sure that utensils are arranged to properly air dried.

 

You can get away with 3 sink compartment if you're probably using thermal washing/cleaning of utensils.