Commercial Kitchen Hand Wash Sink Requirements

There are dozens of different styles of commercial hand sinks available to get your handwashing practices set up.

Commercial kitchen hand wash sink requirements.

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. Hand washing facilities must include a non hand operated hand washing sink located in the processing area. Space is always an issue in restaurant kitchens everyone wants more room for storage refrigeration etc. Rather than haphazardly purchasing a sink that.

Commercial kitchen water temperature requirements. Hand soap paper towels in a dispenser and an easily cleanable waste container are required. Crucial for food safety the proper commercial sinks are a critical component to keeping your employees sanitary and your dishware clean. Common towels those used by more than one person cannot be used.

In this case either the grate will be cut or a funnel will be installed to prevent splashing. Hand washing is a crucial part of every food service operation so commercial hand sinks and accessories are an indispensable tool in your kitchen. Drains for equipment are sometimes located when the floor is poured or block outs can be left for later installation. 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.

There is an appropriate air gap. 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. Hand sinks are always direct drained. Your commercial sink is a highly trafficked focal point of your kitchen.

Hot water is an important piece of a commercial kitchen s arsenal for fighting germs and keeping food safe. This sink may not be used for food preparation. A sink used for ware washing may not be used for hand washing. 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.

The sink must be cleaned before and after each use in accordance with sub section 4 501 14 of the food code. 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. Floor sink this floor sink is being used as the indirect waste receptor for a food prep sink. 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.

Note the versatility of having the floor sink with regards to adding other indirect wastes or moving the food. Typically one hand sink for every twenty feet of radial work space is the rule of thumb for most health departments.