SECTION III

FOOD ESTABLISHMENT GUIDE FOR DESIGN, INSTALLATION, AND CONSTRUCTION RECOMMENDATIONS

HANDWASHING FACILITY

Provide a separate handwashing sink; hand drying device, or disposable towels; supply of hand cleaning agent; and waste receptacle for each food preparation area, utensil washing area, and toilet room (required number based on law). Sinks used for food preparation or for washing equipment or utensils shall not be used for handwashing.

Each handwashing sink shall be provided with hot and cold water tempered by means of a mixing valve or a combination faucet to provide water at a temperature of at least 110°F. Any self-closing, slow-closing or metering faucet shall be designed to provide a flow of water for at least 15 seconds without the need to reactivate the faucet. See figure #4-1.

Handwashing sinks shall be of sufficient number and conveniently located for use by all employees in food preparation and utensil washing areas. Handwashing sinks shall be easily accessible and may not be used for purposes other than handwashing. It is suggested that a handwash sink be located within 25 feet of a work station. Splashguard protection is suggested if adequate spacing to adjoining food, food preparation, food contact surfaces, and utensil washing area surfaces (drainboards) is insufficient. Splash from a handwash sink may not contaminate food, equipment or utensils. A baffle or barrier may be needed if the handsink abuts a food preparation or service surface.

Figure #4-1