Dear Sara,
I have no relevant data for you. As auditor I have some experience in hand dryers, both in production and in hygience sluices.
During an audit I would ask for your documented risk assessment. I would also like to see micro testing on the air. indeed similar to compressed air. And also similar to the water. You probably also check the water microbiologically.
For the old model hand dryers, the ones you have to stick your hands in and is a little bit a U-shape, you have to consider:
- the water that sometimes stand on the bottom. It is a very small amount, but depending on your environment can promote the growth of Listeria;
- the place you insert your hands in. I have often seen, that, when this model is used in production, esspecially this side of the equipment becomes dirty and a contamination risk. This is in most cases caused by dirty sleeves (disposable or from the uniform). The hands are washed, but the sleeves not, when inserting the hands, the dirty sleeves touches the entrance and dirt (e.g. sauces, product rests) will stick to the Dyson;
- the filter system needs to be included in preventive maintenance system and be replaced on an adequate frequency. I have seen them black and mouldy due to not replacing for 2 years.
For the integrated tap and dryers, please consider:
- the air pressure, sometimes this is so strong that drops get everywere; so also consider
- the distance from this handwashing equipment to your product and production equipment;
- make sure there is a minimum time for the water to run before the air blower is activated. To prevent the possibility that the air blows over dirty hands and gives a contaminated airflow.
Whichever you use, make sure it is effective in short time and that there are enoughhand dryers facilitated.
If it takes a long time for staff to dry their hands with airblower, they will wipe off their wet hands on their overall...this is not what you want.
Also if staff has to wait before they have acces to hand wash facilities or hand dryer they will skip this small hygiene practice.
Imagine what happens if 40 workers return from their lunch break and their are only 4 handwash facilities and 2 airdryers.....
Succes with your risk assessment.