What is a requirement for a hand washing sink in food service?

A hand washing sink in food service must have drinkable warm water at a minimum of 100°F to ensure that effective hand washing can occur. Warm water is more effective at removing grease and food particles than cold water, enhancing the cleaning action of soap. The temperature requirement also encourages employees to wash their hands more frequently and thoroughly, fostering better hygiene practices in food preparation areas.

This water must be potable to ensure that it is safe for use, as any contaminants in the water could compromise food safety. While having soap available is also essential, it must be complemented by the presence of warm water to enable proper hand washing. The location of the sink, while important for accessibility, does not override the necessity of having drinkable warm water for effective hand hygiene.