6 replies to this topic

[rgiuliano137]

USDA inspector is stating that when she enters the production hot water is not readily available to wash her hands, it takes up to 30 seconds for the hot water to be available in the cold processing room is there a regulation for USDA that states how fast hot water has to be available? Thank you

 

 

[Scampi]

Food Code

5-202.12 Handwashing Lavatory, Water Temperature, and Flow.

1. A handwashing lavatory shall be equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet.
2. A steam mixing valve may not be used at a handwashing lavatory.
3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

No---inspectors will always state it should be immediate.....

[SQFconsultant]

No it states hot/warm water to be readily available.

30 seconds is an excessive amount of timevto generate hot water and employees are not going to wait on it.

Considering that nost immediately place their hands under the running water and are done in seconds.

Most companies install instant warm/hot water boosters locatrd right near or under the sink.

[rgiuliano137]

Thank you everyone for the response, i looked up the Food Code and found this:

 

Issue Number: Council I 036

Title

Designation of Water Temperature at Handwashing Sinks as a Core Item

Issue you would like the Conference to consider

To designate Section 5-202.12 (A) of the 2009 FDA Food Code as a Core Item, thereby changing the designation of delivery of water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet from a Priority Foundation to a Core Item.

 

Public Health Significance

FDA Food Code Chapter 5 [Plumbing, Water and Waste] Section 5-202.12, Handwashing Sink, Installation, paragraph (A), recommends that, "A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet..." This provision is currently designated as a Priority Foundation Item even though the temperature is specific to plumbing equipment and is not included in the handwashing procedures in section 2-301.12.

 

Hand-washing is an important food safety practice and specific procedures for hand washing are included in the Food Code in Section 2-301.12. The mechanical action of washing one's hands, use of soap, length of time hands are washed, rinsing, hand drying and proper hand-wash training have all been noted as important factors in accomplishing proper hand washing. More specifically, paragraph 2-301.12 (B) recommends that "warm water" be used for hand washing and rinsing, without a specific water temperature. Therefore the water temperature alone will not contribute directly to the elimination, prevention or reduction to an acceptable level, hazard associated with foodborne illness as specified in priority item definition.

 

Sighting a specific threshold water temperature does not predicate successful hand-washing, which can be accomplished at various water temperatures. This is supported by the work of Michaels et al (2002, see attached) which concluded that there was no statistical difference in log reductions for both resident and transient bacteria during handwashing based on water temperature (see attachment). The results reported by Michaels confirm the observations made by Price (Price 1938) and Larson (Larson et al. 1980) indicating water temperature has little or no effect on the removal of bacteria from hands.

 

In summary, specific procedures such as handwashing frequency, length and technique have been shown to have a direct impact on the risk factors that contribute to foodborne illness, and therefore are aligned with the definition of a priority foundation item.

 

However, the temperature of water delivered at a handwashing sink does not directly contribute to the elimination, prevention or reduction (to acceptable levels) of the hazards associated with foodborne illness. The temperature of the water is more consistent with the definition of a Core Item, which relates to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance. The plumbing recommendations listed in section 5-202.12 are consistent with the definition of a core item.

 

 

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Issue Number: Council I 036 Title

Designation of Water Temperature at Handwashing Sinks as a Core Item

Issue you would like the Conference to consider

To designate Section 5-202.12 (A) of the 2009 FDA Food Code as a Core Item, thereby changing the designation of delivery of water at a temperature of at least 38^oC (100^oF) through a mixing valve or combination faucet from a Priority Foundation to a Core Item.

Public Health Significance

FDA Food Code Chapter 5 [Plumbing, Water and Waste] Section 5-202.12, Handwashing Sink, Installation, paragraph (A), recommends that, "A handwashing sink shall be equipped to provide water at a temperature of at least 38^oC (100^oF) through a mixing valve or combination faucet..." This provision is currently designated as a Priority Foundation Item even though the temperature is specific to plumbing equipment and is not included in the handwashing procedures in section 2-301.12.

Hand-washing is an important food safety practice and specific procedures for hand washing are included in the Food Code in Section 2-301.12. The mechanical action of washing one's hands, use of soap, length of time hands are washed, rinsing, hand drying and proper hand-wash training have all been noted as important factors in accomplishing proper hand washing. More specifically, paragraph 2-301.12 (B) recommends that "warm water" be used for hand washing and rinsing, without a specific water temperature. Therefore the water temperature alone will not contribute directly to the elimination, prevention or reduction to an acceptable level, hazard associated with foodborne illness as specified in priority item definition.

Sighting a specific threshold water temperature does not predicate successful hand-washing, which can be accomplished at various water temperatures. This is supported by the work of Michaels et al (2002, see attached) which concluded that there was no statistical difference in log reductions for both resident and transient bacteria during handwashing based on water temperature (see attachment). The results reported by Michaels confirm the observations made by Price (Price 1938) and Larson (Larson et al. 1980) indicating water temperature has little or no effect on the removal of bacteria from hands.

In summary, specific procedures such as handwashing frequency, length and technique have been shown to have a direct impact on the risk factors that contribute to foodborne illness, and therefore are aligned with the definition of a priority foundation item.

However, the temperature of water delivered at a handwashing sink does not directly contribute to the elimination, prevention or reduction (to acceptable levels) of the hazards associated with foodborne illness. The temperature of the water is more consistent with the definition of a Core Item, which relates to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance. The plumbing recommendations listed in section 5-202.12 are consistent with the definition of a core item.

[rgiuliano137]

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Subject

hot water for hand washing

Response By Email (RE@askFSIS) (02/18/2021 12:13 PM)

Hi Roberto

 

Thank you for your question to askFSIS.

 

There is really no specific temperature requirement for hot water or cold water or a time frame for how long it should take to reach maximum temperature.

 

*[The Agency does not have a specific regulation for a hot water temperature requirement with the exception of 9 CFR 381.36©(1)(viii) and 9 CFR 311.16(b) (in this particular case it may be possible to use a chemical sanitizer instead of the water sanitizer).] 

 

9 CFR 416.2(g)(1) only requires a supply of running water that complies with the National Primary Drinking Water regulations (40 CFR part 141) at a suitable temperature and under pressure as needed, must be provided in all areas where required (for processing product, for cleaning rooms, equipment, utensils, and packaging materials). 

 

On the other hand, 9 CFR 416.2(h)(2) addresses lavatories (i.e., restrooms) with running hot and cold water, soap, and towels, must be placed in or near toilet and urinal rooms and at such other places in the establishment as necessary to ensure cleanliness of all persons handling any product. This regulation requires hot and cold running water as necessary to ensure the cleanliness of all persons handling product. Note that there is not a specific requirement for the temperature of hot or cold water, but the intent of the regulation is that the lavatories have water temperature sufficient to ensure employees can effectively clean their hands and maintain sanitary conditions.

 

• Hot water (and the temperature of) supplied for handwashing should be adequate for cleaning hands. Also, it should be at a temperature that does not scald the hands. Based on guidelines from the FDA Food Code, temperatures of 100°F are mentioned as adequate. While this FDA guideline cannot be viewed as a FSIS regulatory requirement, it could represent a best-case scenario.

 

In summary, there really is no specific water temperature requirement for hand washing or cleaning of equipment/utensils in a slaughter or processing facility with the exception of 9 CFR 381.36©(1)(viii) and 9 CFR 311.16(b). Ultimately, it may be up to the judgment of the IIC or frontline supervisor. Keep in mind the establishment also has the right, under 9 CFR 306.5, 9 CFR 381.35 and 9 CFR 590.310, to appeal any inspection decision that it feels is not supported. Information addressing the appeal process can be found that the following link: https://www.fsis.usda.gov/wps/wcm/connect/fb80c1b0-4e21-4db3-9003-93405f780c98/Appealing-Inspection-Decisions.pdf?MOD=AJPERES.

 

I hope this information is helpful. Should you have additional questions regarding this issue, feel free to update this incident to provide any information you feel is relevant to the subject and we will be glad to provide an updated response.

 

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Auto-Response By (Administrator) (02/18/2021 11:05 AM)

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Customer By CSS Web (Erika Villalobos) (02/18/2021 11:05 AM)

our iic is requiring that hot water become available instantly, we have a cold room and it takes a few minutes for hot water to be available.what is the regulation on hot water?

 

 

 

[Scampi]

The warm water is to promote handwashing........no one wants to wash their hands in cold and they certainly won't do it properly in cold

 

Pick you battles.......CFIA has tried the same thing and the reg is pretty much the same

[Ryan M.]

Hot, warm, cold is all relative.  At the end of the day you need to make sure employees are effectively washing their hands.

 

Next time an inspector or auditor makes a claim politely ask them to point you to the relevant section of the regulation or code.  This usually helps with these matters.

 

Since you are in the US you need to mindful of TOO hot with hand washing.  OSHA has a standard in their regulation which I believe is 108oF if I recall correctly.

 

California Health Code states the following:

 

© Handwashing facilities shall be equipped to provide warm water
under pressure for a minimum of 15 seconds through a mixing valve or
combination faucet. If the temperature of water provided to a
handwashing sink is not readily adjustable at the faucet, the
temperature of the water shall be at least 100 F, but not greater
than 108 F.

 

https://www.ifsqn.co...o-be-available/