2 replies to this topic

[Foodie_2110]

Hi all,

 

We are planning to convert our QA office into an "-in-house lab". We would like to conduct in-house testing for TPC, Coliform, Y&M.

 

I am wondering if there is any requirements from SQF standards for having a separate handwashing sink in the room. We are planning to equip a benchtop/workstation integrated with a sink. Can we use this sink as a utility sink without the need of another sink for handwashing?

 

Any advise would be appreciated!

[Alan_cnc]

According to SQF (Safe Quality Food) Code, laboratories used for in-house testing must meet sanitary design requirements to prevent contamination. While SQF does not explicitly mandate a separate handwashing sink in an in-house lab, the general requirement is that handwashing stations must be readily available and properly designated in areas where food safety could be impacted.

Since you plan to have a benchtop/workstation-integrated sink, its acceptability as a handwashing sink depends on:

1. Local Regulatory Requirements – Many food safety regulations (e.g., FDA, USDA, or state health codes) require a dedicated handwashing sink that is separate from sinks used for equipment or sample preparation.

2. SQF 11.3.2 (Handwashing Facilities) – This section states that handwashing stations should be separate and properly designated, typically with signage and appropriate hygiene supplies (soap, paper towels, etc.).

3. Potential Contamination Risk – If the sink is also used for rinsing lab equipment or disposing of waste, it may not be considered sanitary for handwashing.

[GMO]

Outside of standard compliance, just thinking about risk.  You're not testing for pathogens so I don't think you need to consider separate drainage systems but you do need to consider you are deliberately concentrating yeasts, moulds and bacteria.  So if you remember "Charlie Brown", in my head your guys will have an invisible "pig pen" like cloud of dust around them (or could have) of spores etc.  Depending on how the lab is set out.  So to my mind you would want to ensure as little of that got into the factory as possible.  You'd want good air extract from that room which is diverted away from your factory.  You'd want clothing change on exit and hand washing.  

 

But it would all depend on how susceptible your products are to yeasts, moulds and spoilage.  Cheese for example, I'd make sure that was a whole separate building.  Acid controlled beverages, probably fine.