SQF Code Edition 9 - Safe Quality Food 11.3.5: Staff Amenities (change rooms, toilets, break rooms)

What does 11.3.5 require?

Staff amenities have documented cleaning procedures, adequate lighting and ventilation and are available to everyone handling product (11.3.5.1). Change rooms allow staff and visitors to put on and take off protective clothing and are kept clean (11.3.5.2), with high-risk change areas for staff processing high-risk foods or in operations that soil clothing (11.3.5.3); street clothes and personal items are kept away from clean workwear, food, packaging stores and food contact zones (11.3.5.4); enough showers are provided where required (11.3.5.5). Toilet rooms are accessible and separate from processing and handling, entered from processing via an airlock vented outside or an adjoining room, sufficient for the maximum staff number, easy to clean and maintain, located in or near places to leave protective clothing and outer garments while in use, and kept clean, and their cleaning tools are never used in processing areas (11.3.5.6). Sanitary drainage is not connected to other drains and goes to a septic tank or sewer as regulations require (11.3.5.7). Handbasins built to 11.3.2.3 are immediately inside or outside toilets (11.3.5.8). Separate break rooms away from food zones are ventilated and well lit, have enough seating for the largest sitting, a sink with potable hot and cold water for washing utensils, refrigeration and heating to store and heat food and make non-alcoholic drinks, and are kept clean and free of waste and pests (11.3.5.9). Outside eating areas should be kept clean, free of waste and managed to minimise contamination and pests (11.3.5.10).