Designated Handwashing Sink

A designated handwashing sink is a sink reserved exclusively for washing employees’ hands in a food premises. It must be conveniently located and kept accessible, supplied with potable running water at a suitable temperature, and equipped with soap and an approved means of hygienic hand drying. Local regulations specify the exact requirements.

What a handwashing sink should have

• Running potable water at the required temperature and pressure.
• Liquid soap or another approved handwashing product.
• Single-use paper towels or an approved hand-drying device.
• A waste receptacle where disposable towels are used.
• Clear access that is not blocked by equipment, boxes or stored supplies.

Where handwashing sinks are used

Handwashing sinks should be available in food-preparation and warewashing areas and in other locations required by the local health authority. Employees must be able to wash their hands without moving through unnecessary barriers or using a food-preparation sink.

Handwashing sink versus prep sink

A designated handwashing sink is for hand hygiene only. Food-preparation sinks are used for tasks such as washing produce, while warewashing sinks are used for cleaning equipment and utensils. Using one sink for the wrong purpose can contaminate food or equipment and may violate local requirements.

Chef’s tip: Keep hand sinks stocked and accessible throughout every shift. Never use them to dump drinks, thaw food, rinse utensils or store equipment.

Key distinction: A handwashing sink is a dedicated hygiene facility, not a general-purpose kitchen sink.