Handwashing Sink Requirements

A handwashing sink is a dedicated fixture. It cannot double as a prep sink, a dump sink, or a place to park a sanitizer bucket.

Key points:

Provide hot and cold running water, soap, and single-use towels or a hand dryer.
Keep the sink accessible, and never block it with equipment or boxes.
Post a sign that reminds employees to wash their hands.
In new or remodeled operations, a handwashing sink must be within reach of every prep and service area.

Verify it against the source, not a memory of it. On the exam you are given a number, and the right answer is the one the Food Code actually requires.

Free practice bank: FoodSafe Prep.