8 replies to this topic

[QC/WC]

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

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

[SQFconsultant]

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.

[QC/WC]

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

[SQFconsultant]

pleasure.

[Hoosiersmoker]

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.

[Timwoodbag]

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.  

[Hoosiersmoker]

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.

[Zandrall]

Guys, is the material important when choosing a sink?

[SQFconsultant]

Guys, is the material important when choosing a sink?

 

There is no set material - however, I have rarely seen a ceramic sink that did not have some type of issue - thus stainless is best.

 

I have seen fiberglass/plastic used for primarily portable roll in sinks, would be acceptable - needs more care for maintaining.

Edited by SQFconsultant, 11 November 2020 - 03:21 PM.