HANDSINKS--THEIR CARE AND USE

The importance of maintaining handsinks in proper working order and using them correctly is often misunderstood.  Without a doubt handwashing in a properly equipped handsink is the single most important personal hygiene practice that is required in a food establishment.  In fact the Center for Disease Control identified lack of or improper handwashing as one of the top 5 issues contributing to foodborne outbreaks.

The Food Service Code requires each handsink to be equipped with:

• Hot and cold running water delivered through a mixing faucet;

• A supply of hand cleaning liquid, powder, or bar soap;

• Individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated air hand drying device; and

• A waste receptacle if individual disposable towels are provided.

In addition, handsinks must be routinely cleaned, securely mounted, kept in good working order and used only for handwashing.  Handsinks that are dirty, or have silverware, utensils, or food waste present are viewed as violations by the inspectors.  Food items are not to be washed or thawed in handsinks to avoid contamination with germs removed from soiled hands.  Likewise, hands are not to be washed in 3 compartment sinks or vegetable prep sinks to avoid contaminating the sinks with germs removed during handwashing.

Remember handwashing is one of the best ways to protect yourself and your  patrons from spread of illness.  For more information on proper handwashing techniques and the importance of handwashing check out the website Handwashing For Life at this address:  http://www.handwashingforlife.com/index.html.

Dave Micklos, Administrator

Office of Health Protection

State Department of Health

(605) 773-4130

dave.micklos@state.sd.us

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