Conference for Food Protection

2006 Issue Form

Issue: 2006 I-016

All information above the line is for conference use only.

Title: Handwashing Sinks-Location & Placement--Public Health Reasons

Recommended Solution:

The Conference recommends Section 5-204.11, Handwashing sinks, Location and Placement in Annex 3 Public Health Reasons/Administrative Guidelines in the Food Code be changed to:

5-204.11 Handwashing Sink.*

Hands are probably the most common vehicle for the transmission of pathogens to foods in an establishment. Hands can become soiled with a variety of contaminants during routine operations. Handwashing sinks must be available to food employees who are working in food preparation, food dispensing, and warewashing areas. A handwashing sink that is located between these areas may be acceptable as could a convenient and centrally located handwashing sink. Food employees may be able to share handwashing sinks that are centrally located within the food employee work areas, provided that their location does not discourage handwashing by food employees in either area. Handwashing sinks which are improperly located may be blocked by portable equipment or stacked full of soiled utensils and other items, rendering the sink unavailable for regular employee use. Nothing must block the approach to a handwashing sink thereby discouraging its use, and the sink must be kept clean and well stocked with soap and sanitary towels to encourage frequent use.