The FSMA Requirement (21 CFR ยง117.37): All facilities must provide an adequate number of readily accessible handwashing sinks, soap, and sanitary drying methods (e.g., paper towels, air dryers). Sinks must supply running water at a suitable temperature. These stations must be separate from food-prep sinks. Restrooms must be sanitary and cannot open directly into a processing area.
Recommended Solution & Expert-Level Pitfall:
- The Solution: Handwashing stations are not just a facility feature; they are a monitored control. Your solution should include frequent, documented checks (e.t., once per shift) to ensure every station is stocked with soap, towels, and hot water. Use visual aids and train staff on the correct 20-second washing procedure.
- The Pitfall to Avoid: Poor placement and poor maintenance. A sink is not “accessible” if an employee has to walk 100 feet or around a line to use it. Stations in disrepair (e.g., no hot water, empty soap) are a guaranteed citation and demonstrate a systemic failure of your cGMPs (Current Good Manufacturing Practices).