Commercial Kitchen Hand Wash Sink Requirements

The requirements for floors walls and ceilings.

Commercial kitchen hand wash sink requirements.

This sink may not be used for food preparation. Crucial for food safety the proper commercial sinks are a critical component to keeping your employees sanitary and your dishware clean. 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 are dozens of different styles of commercial hand sinks available to get your handwashing practices set up.

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. Hand sinks are always direct drained. Hand washing facilities must include a non hand operated hand washing sink located in the processing area. 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.

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. Note the versatility of having the floor sink with regards to adding other indirect wastes or moving the food. 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. A sink used for ware washing may not be used for hand washing.

We carry a large selection of hand sinks in a variety of sizes and styles so all your employees stay as clean and sanitary as possible. Showers sinks and dishwashers whether discharged through sewers or other means. Hand soap paper towels in a dispenser and an easily cleanable waste container are required. Your commercial sink is a highly trafficked focal point of your kitchen.

Floor sink this floor sink is being used as the indirect waste receptor for a food prep sink. Rather than haphazardly purchasing a sink that. 14 hand washing facilities standard 3 2 3. The sink must be cleaned before and after each use in accordance with sub section 4 501 14 of the food code.

Typically one hand sink for every twenty feet of radial work space is the rule of thumb for most health departments. Hand washing is a crucial part of every food service operation so commercial hand sinks and accessories are an indispensable tool in your kitchen. 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.

There is an appropriate air gap. Hot water is an important piece of a commercial kitchen s arsenal for fighting germs and keeping food safe. 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. Commercial kitchen water temperature requirements.