Commercial Kitchen Hand Wash Sink Requirements

14 hand washing facilities standard 3 2 3.

Commercial kitchen hand wash sink requirements. The temperature of the cleaning solution when washing the sink must be maintained at no less than 110 degrees fahrenheit or the temperature indicated on the manufacturer s. A sink used for ware washing may not be used for hand washing. No one will practice safe hand washing if they have to walk all the way across the kitchen and out of their way for a twenty second wash. There are dozens of different styles of commercial hand sinks available to get your handwashing practices set up.

This sink may not be used for food preparation. Common towels those used by more than one person cannot be used. Hand washing is a crucial part of every food service operation so commercial hand sinks and accessories are an indispensable tool in your kitchen. The sink must be cleaned before and after each use in accordance with sub section 4 501 14 of the food code.

Depending on the proximity of the hand sink in relation to food contact surfaces you may need to invest in a hand sink that has integrated splash guards as depicted in the image above. Note the versatility of having the floor sink with regards to adding other indirect wastes or moving the food. Your commercial sink is a highly trafficked focal point of your kitchen. Crucial for food safety the proper commercial sinks are a critical component to keeping your employees sanitary and your dishware clean.

Typically one hand sink for every twenty feet of radial work space is the rule of thumb for most health departments. Plan your hand sink location before you go shopping and make sure you get a sink that will fit easily. Hand sinks are always direct drained. From hand sinks to dishwashing sinks and food prep sinks there are a variety of types and styles that fit into many areas of the kitchen.

There is an appropriate air gap. Floor sink this floor sink is being used as the indirect waste receptor for a food prep sink. Showers sinks and dishwashers whether discharged through sewers or other means. 2 application of this standard 1 this standard applies to all food businesses in australia in accordance with standard 3 1 1 interpretation and application.

Hand soap paper towels in a dispenser and an easily cleanable waste container are required. The water system in a commercial kitchen must be able to reach and maintain temperatures hot enough to control the spread of germs on hands dishes and. Hot water is an important piece of a commercial kitchen s arsenal for fighting germs and keeping food safe. Rather than haphazardly purchasing a sink that.

Hand washing facilities must include a non hand operated hand washing sink located in the processing area. Sections 2 301 15 2 and 4 501 16 3 of the food code states that staff are prohibited from washing their hands in warewashing sinks food prep sinks service sinks and mop sinks. Space is always an issue in restaurant kitchens everyone wants more room for storage refrigeration etc. In this case either the grate will be cut or a funnel will be installed to prevent splashing.