Jump to content

  • Quick Navigation
Photo

an alternative suitable waterproof and colored dressing?

Share this

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

cookinmaple

    Grade - MIFSQN

  • IFSQN Member
  • 70 posts
  • 14 thanks
11
Good

  • Canada
    Canada

Posted Yesterday, 11:46 AM

SQF code states,

11.3.1.3 Personnel with exposed cuts, sores, or lesions shall not engage in handling or processing exposed products or handling primary (food contact) packaging or touching food contact surfaces. Minor cuts or abrasions on exposed parts of the body shall be covered with a colored, metal-detectable bandage or an alternative suitable waterproof and colored dressing.

 

What is considered an alternative option?

 

 


  • 0

GMO

    Grade - FIFSQN

  • IFSQN Fellow
  • 4,294 posts
  • 967 thanks
507
Excellent

  • United Kingdom
    United Kingdom

Posted Yesterday, 12:11 PM

It might depend on the issue. As it includes cuts, sores and lesions, a bandage or band aid / plaster might not always be needed or may need something else to keep it on.

 

Typically in the UK we'd use a band aid / plaster and, if on the hand, we'd also use a glove. It used to be common to use a "finger stall" but I've seen these massively fall out of favour in my time in the food industry because, let's face it, a glove works better and is a bit more hygienic.

 

So basically I assume they just mean something like that?


  • 0

************************************************

25 years in food.  And it never gets easier.


MDaleDDF

    Grade - PIFSQN

  • IFSQN Principal
  • 915 posts
  • 265 thanks
593
Excellent

  • United States
    United States
  • Gender:Male

Posted Yesterday, 03:29 PM

Vague, as all GFSI stuffs are.   So basically anything waterproof and colored will meet their criteria.   (Imho they're saying glove without saying it tho.)   

When we've had someone with any major skin opening (had a guy with hand stitches once), and we did the metal detectable band aid, and a glove over that, just like stated above.


  • 1

SQFconsultant

    SQFconsultant

  • IFSQN Fellow
  • 5,265 posts
  • 1274 thanks
1,300
Excellent

  • United States
    United States
  • Gender:Male
  • Interests:Home now on Martha's Vineyard Island/Republic of these United States

Posted Yesterday, 04:04 PM

Our alternate is a MD or regular band-aid with or without a finger condom and gloves over that.


  • 0

All the Best,

 

All Rights Reserved,

Without Prejudice,

Glenn Oster.

 

 

Glenn Oster Consulting, LLC 

SQF System Development | Internal Auditor Training | eConsultant

http://glennoster.website3.me/  -- 774.563.6161

 

Accepting: XRP, XLM & RLUSD

 

Blog:

www.GlennOster.com

 

 

 

 

 

 

 

 

 

 


Tony-C

    Grade - FIFSQN

  • IFSQN Fellow
  • 4,979 posts
  • 1488 thanks
818
Excellent

  • Earth
    Earth
  • Gender:Male
  • Location:World
  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

Posted Today, 03:39 AM

Hi cookinmaple,

 

Ideally a dressing should be waterproof, metal-detectable and a different color to the product.

 

A suitable alternative would include those that are waterproof and a different color to the product but not metal-detectable if you don’t use metal detectors.

 

Some of the previous posts mention gloves and this requirement was in SQF previous guidance for this area which stated: ‘Dressings on hands and fingers are required to be covered with a suitable glove.’

 

Kind regards,

 

Tony


Edited by Tony-C, Today, 03:47 AM.

  • 0

Practical Internal Auditor Training for Food Operations Now available via the recording of the Webinar on Friday 5th December 2025. 

Suitable for Internal Auditors as per the requirements of GFSI benchmarked standards including BRCGS and SQF.

 

IFSQN Implementation Packages, helping sites achieve food safety certification since 2009: 

IFSQN BRC, FSSC 22000, IFS, ISO 22000, SQF (Food, Packaging, Storage & Distribution) Implementation Packages - The Easy Way to Certification

 

Practical HACCP Training for Food Safety Teams available via the recording until the next live webinar.

Suitable for food safety (HACCP) team members as per the requirements of GFSI benchmarked standards including BRCGS and SQF.




Share this

1 user(s) are reading this topic

0 members, 1 guests, 0 anonymous users