Commercial Kitchen Hand Wash Sink Requirements

Commercial kitchen water temperature requirements.

Commercial kitchen hand wash sink requirements.

Floor sink this floor sink is being used as the indirect waste receptor for a food prep sink. 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. 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.

Plan your hand sink location before you go shopping and make sure you get a sink that will fit easily. Rather than haphazardly purchasing a sink that. A sink used for ware washing may not be used for hand washing. Note the versatility of having the floor sink with regards to adding other indirect wastes or moving the food.

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. Hand washing facilities must include a non hand operated hand washing sink located in the processing area. Common towels those used by more than one person cannot be used.

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. Hot water is an important piece of a commercial kitchen s arsenal for fighting germs and keeping food safe. 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.

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. There is an appropriate air gap. Typically one hand sink for every twenty feet of radial work space is the rule of thumb for most health departments.

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. Drains for equipment are sometimes located when the floor is poured or block outs can be left for later installation. Hand soap paper towels in a dispenser and an easily cleanable waste container are required. Hand sinks are always direct drained.

Space is always an issue in restaurant kitchens everyone wants more room for storage refrigeration etc. 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.