The Hand Sink

The “Headquarters” of Hand Hygiene

Hand sinks are at the core of today's increasingly important hand hygiene stations. Savvy kitchen designers and owners are opting for frequent use, frequent hand washing, as the standard. They know that meeting the minimum code standards puts them at high risk for foodborne illness outbreak.

Quality hand sinks are increasingly the choice by kitchen designers and foodservice operators looking to enhance hand hygiene and reduce operator risk. Quality extends the impact of cleanliness throughout the lifetime of the hand sink. It reinforces the "we care" attitude day in and day out, year in and year out.

The improved status of hand sinks is most obvious in open kitchen designs. Here, quality is appreciated by both the customers and the staff. Locating hand sinks where they will be used demands more than the traditional minimum quality. The closer to the action, the greater the need for improved functionality and enduring appearance.

Getting Started: Often new hand sinks can be easily fitted into existing handwash stations. Check with a reputable supplier of sinks to assess your options. Where structural changes prohibit immediate correction of sink location and/or design, more diligence will be needed in your Hands-On management process. Surface hygiene becomes a more critical practice where sink design and location is inadequate. Insure the stations are kept clean and build surface sanitizing of sinks, faucets and dispensers into the cleaning/maintenance routine.

Hand Sink Selection Checklist:

1. Use 304 stainless steel, shaped for enhanced strength and proper drainage.
2. Seamless construction is preferred for better hygiene and more effective cleaning/sanitizing.
3. Select deep draw bowl for better draining/drying, with splash guard to prevent cross contamination.
4. Consider anti-microbial surfaces or highly polished finishes.

Leadership Companies:

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