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Traditionally agricultural workers have been among the lowest paid, and least protected laborers in the US work force. This once meant that portable restrooms and sinks in farm fields were few and far between if they were available at all. However, today competition for workers, workers rights legislation in many states, and public health concerns are helping to improve conditions. And with these improvements comes growth opportunities for portable restroom operators.
Servicing Agricultural Customers
There are many issues to consider when pricing and servicing agricultural customers. Driving time can become a serious issue. While the farmer's driveway may be within easy reach of normal service routes, equipment may need to be placed in fields that are many miles away from the main house or office. If the roads are dirt access roads, drive time increases significantly. Be sure to test drive service routes before providing a price bid.
Remember to assume that conditions may change each time you visit. After a good rain or irrigation, roads that were hard and dry may become impassable. Be sure you will be able to reach your equipment for service or pickup.
As workers move through a field, toilets may need to be relocated on a daily or even hourly basis. If this is left to the farmers to do, make sure you have some way to find your equipment. Time spent searching for equipment is costly to your business if it hasn't been accounted for in the service bid. PolyJohn makes a two-unit trailer that can be rented for this purpose. With the trailer it is easy to make two units mobile with a truck hitch or tractor to pull them.
You may also want to use damage waivers if your customer will be moving units. If you aren't moving equipment, you can't guarantee it won't be mishandled.
While every agricultural facility is different and has different needs, the one thing many have in common is the production of food for human consumption. As food, people, animals, and animal products come into contact, the need for handwashing and sanitation becomes critical. In places where pesticides or fertilizers are sprayed, there may be need for portable showers.
Laws for field sanitation are prescribed under the Occupational Safety and Health (OSHA) Act 29 CFR 1928.110, subpart I, describe the appropriate number of toilets to the number of workers, proper handwashing facilities, maximum worker-to-restroom distance, and how often such facilities should be cleaned.
In 1998 the Food Safety Initiative was created by three government agencies, the Department of Health and Human Services (DHHS), the Department of Agriculture (USDA), and the Environmental Protection Agency (EPA), to protect America's food supply from food borne pathogens such as Salmonella typhi, Shigella species, E. coli O157:H7, and hepatitis A. The Initiative identified fresh produce as an area of public health concern. Pathogens can be transmitted to farm produce from human handling, from animal fertilizers, from bird droppings, or contact with other human or animal waste. Portable sinks and toilets help break the cycle of infection by protecting the workers from the produce and the produce from the workers.
Anyone who operates a farm, agricultural processing facility, or produce stand should be aware of these rules for worker and food safety. While inadequate enforcement of these rules may be an issue in many areas, it would serve the portable sanitation operator to make agricultural businesses in their area aware of the law. After all no businessperson wants a disease outbreak traced to his or her operation. They are likely to take preventive measures to avoid these dangers such as providing portable toilets and sinks to their workers.
The following is a direct reprint from the published report: Guidance for Industry--Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables. The complete report can be downloaded at http://www.foodsafety.gov/~dms/prodguid.html
• The importance of handwashing.
Thorough handwashing before commencing work with produce and after using the toilet is very important. Many of the diseases that are transmissible through food may be harbored in the employee's intestinal tract and shed in the feces. Contaminated hands can also transmit infectious diseases.
• The importance of proper handwashing techniques.
Don't assume that workers know how to wash their hands properly. Teach proper handwashing techniques which include the following:
- Handwashing with water. Warm water is more effective than cold water for washing hands;
- Use of soap; and
- Thorough scrubbing (including cleaning under fingernails and between fingers), rinsing, and drying of the hands. Common, or shared, towels should be not be used.
• The importance of using toilet facilities.
Teach all employees the importance of using toilet facilities connected to a sewage disposal system, or properly constructed on-site sanitary pit privies, or latrines to reduce the potential for contaminating fields, produce, other workers, and water supplies. See section V. (Sanitary Facility) for additional information about toilet facilities.
V. SANITARY FACILITIES
A. Microbial Hazards
Operations with poor management of human and other wastes in the field or packing facility can significantly increase the risk of contaminating produce.
B. Control of Potential Hazards
Operators should operate their facilities or farms in accordance with the laws and regulations that describe field and facility sanitation practices. The field sanitation laws prescribed under the Occupational Safety and Health Act 29 CFR 1928.110, subpart I, describe the appropriate number of toilets to the number of workers, proper handwashing facilities, maximum worker-to-restroom distance, and how often such facilities should be cleaned. Good field sanitation helps reduce the potential for contaminating produce and ensures that employees and consumers are protected from foodborne diseases.
OSHA standards under 29 CFR 1910.141, subpart J, provide regulations relative to toilet facilities and other sanitation issues. Enclosed packing facilities also come under these regulations.
In addition, the CFR prescribes current good manufacturing practices for buildings and facilities, equipment, and production and process controls for foods (21 CFR 110.20 to 110.93), and is a good resource to guide the development of mitigation programs. Packers should also consider application of food service type standards, such as found in FDA's Food Code (Ref. 4), in packing facility environments.
1.0 Toilet Facilities and Handwashing Stations
• Toilet facilities should be accessible.
The more accessible the facilities, the greater the likelihood that they will be used. Workers should always have the opportunity to use the facilities when they need to, not only when they are on break. This helps reduce the incidence of workers in the field or outside packing areas relieving themselves elsewhere (such as in fields).
• Toilet facilities should be properly located.
Toilet facilities in the field should not be located near a water source used in irrigation or in a location that would subject such facilities to potential runoff in the event of heavy rains. Runoff from improperly constructed and located toilet facilities has the potential to contaminate soil, water sources, produce, animals, and workers.
• Toilet facilities and handwashing stations should be well supplied.
Provide an adequate supply of toilet paper. Handwashing stations should be equipped with a basin, water, liquid soap, sanitary hand drying devices (such as disposable paper towels), and a waste container.
• All facilities should be kept clean.
Toilets and handwashing stations, whether attached to the toilet facility or located near it, should be cleaned on a regular basis. Containers used to transport or store water for handwashing should, on a routine basis, be emptied and thoroughly cleaned, sanitized, and refilled with potable water. |
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