Jump to content

  • Quick Navigation
Photo
- - - - -

SQF -13.3.9 - can we use a lunch room sink for dishwashing and hand washing?

Break room Sink requirement Break room sink requirement Break room sink Lunch room sink Lunch room

  • You cannot start a new topic
  • Please log in to reply
6 replies to this topic

#1 QC/WC

QC/WC

    Grade - AIFSQN

  • IFSQN Associate
  • 29 posts
  • 0 thanks
1
Neutral

  • United States
    United States

Posted 07 May 2020 - 01:11 AM

Hello, 

 

Our facility manufactures food packaging and we are striving for SQF Certification. I am working on module 13 which states:

  • Lunch room facilities include a sink with hot and cold running water;

The temperature of the water is not the issue. We do not have a sink in our break room, just a fridge and 2 microwaves. We do have 2 sinks that are approximately 50-60 feet away from the break room, one in our warehouse and one in our office. We also have 2 restrooms about the same distance away with 1 sink each.

 

Are we required to have a sink in the actual break room? If so, can we use it for dishwashing and hand washing?

 

Any help would be greatly appreciated. I am a one-woman team trying to get our facility in order.

 

Thanks, WC :coffee:


Edited by QC/WC, 07 May 2020 - 01:11 AM.


#2 SQFconsultant

SQFconsultant

    SQFconsultant

  • IFSQN Fellow
  • 3,083 posts
  • 786 thanks
650
Excellent

  • United States
    United States
  • Gender:Male
  • Interests:Truth is like a delicious slice of watermelon... you just want more and more!

Posted 07 May 2020 - 02:00 AM

You need a sink in the lunchroom, it is intended for the washing of utensils and dishes, etc.  

 

The sink is not intended to be used as a hand-washing sink.

 

Employees are required to wash their hands prior to returning to work after the lunchroom.

 

Most of our clients actually have a properly outfitted hand washing sink directly outside the lunchroom - but, it sounds like you may have that covered as long as those sinks are on route to their working stations.


Kind regards,

 

Glenn Oster
 
GOC GROUP / +1.800.793.7042 / Food - Food Packaging - Food Storage/DC

SQF, BRC & IFS System Development, Implementation & Certification Consultants

Serving Small-to-Mid-Size Businesses | We are International - Accepting all major C-Currencies

Internal Auditor Training | eConsultant | SQF, BRC & IFS Pre-Development or Pre-Audit GAP

http://www.GlennOsterConsulting.com  -- 

 

 

60% Savings to Ownership/Senior Partners when using C-Currency "XRP" Expires: 04-NOV-20

https://glennosterco...-development-pr
 

 

 

 

 

 

 

 

 
 
 
 
 
 
 
 
 

#3 QC/WC

QC/WC

    Grade - AIFSQN

  • IFSQN Associate
  • 29 posts
  • 0 thanks
1
Neutral

  • United States
    United States

Posted 08 May 2020 - 04:23 PM

I apologize for the delayed reply. Thank you for your response Glenn. I will see about getting a sink added to our break room.  



#4 SQFconsultant

SQFconsultant

    SQFconsultant

  • IFSQN Fellow
  • 3,083 posts
  • 786 thanks
650
Excellent

  • United States
    United States
  • Gender:Male
  • Interests:Truth is like a delicious slice of watermelon... you just want more and more!

Posted 08 May 2020 - 06:46 PM

pleasure.


Kind regards,

 

Glenn Oster
 
GOC GROUP / +1.800.793.7042 / Food - Food Packaging - Food Storage/DC

SQF, BRC & IFS System Development, Implementation & Certification Consultants

Serving Small-to-Mid-Size Businesses | We are International - Accepting all major C-Currencies

Internal Auditor Training | eConsultant | SQF, BRC & IFS Pre-Development or Pre-Audit GAP

http://www.GlennOsterConsulting.com  -- 

 

 

60% Savings to Ownership/Senior Partners when using C-Currency "XRP" Expires: 04-NOV-20

https://glennosterco...-development-pr
 

 

 

 

 

 

 

 

 
 
 
 
 
 
 
 
 

#5 Hoosiersmoker

Hoosiersmoker

    Grade - SIFSQN

  • IFSQN Senior
  • 436 posts
  • 153 thanks
58
Excellent

  • United States
    United States

Posted 14 May 2020 - 02:35 PM

I concur with Glen although it is much looser for us being packaging manufacturers. Our break room sinks are dual purpose. After 6 audits there has been no mention of dual usage. There is even a small draining rack usually with a few dishes in it during the audits. This s the complete section of the code:

 

13.3.2.1 Hand wash basins shall be provided in appropriate areas.
13.3.2.2 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 or effective hand dryer; and
iv. A means of containing used paper towels.
13.3.2.3 A sign instructing people to wash their hands, and in appropriate languages, shall be provided in a
prominent position.
13.3.2.4 Personnel shall have clean hands and hands shall be washed by all personnel, including staff,
contractors and visitors:
i. On entering production areas;
ii. After each visit to a toilet;
iii. After using a handkerchief;
iv. After smoking, eating or drinking; and
v. After handling waste or chemicals.
13.3.2.5 When gloves are used, personnel shall maintain the hand washing practices outlined above.

 

That all being said, ultimately you need to have enough to be considered "Adequate" both in quantity AND type. We have sinks at every machine, 2 in the break room and 2 in each bathroom.



Thanked by 1 Member:

#6 Timwoodbag

Timwoodbag

    Grade - MIFSQN

  • IFSQN Member
  • 194 posts
  • 65 thanks
26
Excellent

  • Earth
    Earth

Posted 14 May 2020 - 03:39 PM

I concur with Glen although it is much looser for us being packaging manufacturers. Our break room sinks are dual purpose. After 6 audits there has been no mention of dual usage. There is even a small draining rack usually with a few dishes in it during the audits. This s the complete section of the code:

 

13.3.2.1 Hand wash basins shall be provided in appropriate areas.
13.3.2.2 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 or effective hand dryer; and
iv. A means of containing used paper towels.
13.3.2.3 A sign instructing people to wash their hands, and in appropriate languages, shall be provided in a
prominent position.
13.3.2.4 Personnel shall have clean hands and hands shall be washed by all personnel, including staff,
contractors and visitors:
i. On entering production areas;
ii. After each visit to a toilet;
iii. After using a handkerchief;
iv. After smoking, eating or drinking; and
v. After handling waste or chemicals.
13.3.2.5 When gloves are used, personnel shall maintain the hand washing practices outlined above.

 

That all being said, ultimately you need to have enough to be considered "Adequate" both in quantity AND type. We have sinks at every machine, 2 in the break room and 2 in each bathroom.

 

Wait you have 2 sinks in the breakroom and allow dishes to be washed in both?  Seems silly to me regardless of the codes exact wording. 

 

Actually, since a hand wash sink is NOT a dish wash sink, 13.3.2.1 reads to me as requiring a hand wash sink in appropriate areas, and that means breakroom.  



#7 Hoosiersmoker

Hoosiersmoker

    Grade - SIFSQN

  • IFSQN Senior
  • 436 posts
  • 153 thanks
58
Excellent

  • United States
    United States

Posted 14 May 2020 - 04:48 PM

Not at all silly. A few of the employees dishes and water bottles are washed there and the sinks are cleaned daily. They qualify as a hand wash sink by definition shown above.







Also tagged with one or more of these keywords: Break room, Sink requirement, Break room sink requirement, Break room sink, Lunch room sink, Lunch room

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

EV SSL Certificate