Where should hand washing sinks be located in a food service area?

Hand washing sinks should be located no more than 15 feet from food preparation areas to promote frequent and effective hand washing among food handlers. This proximity encourages staff to wash their hands regularly, especially before handling food, after using the restroom, or when switching between tasks that may lead to cross-contamination. The closer the sink is to food prep areas, the more likely employees will use it, thereby enhancing food safety and hygiene.

Having hand washing sinks too far away, as might be suggested by options mentioning distances greater than 15 feet, could lead to a significant drop in compliance with hand washing practices, posing a risk for foodborne illnesses. Additionally, locating sinks in areas such as near the entrance to the kitchen or specifically in the dishwashing area does not support the optimal workflow needed during food preparation, as these locations may not be convenient during busy operations.