Agriculture_Markets
Andrew M. Cuomo, Governor | Richard A. Ball, Commissioner
 
 

Equipment Washing and Handwashing Requirements

OVERVIEW

Operators of retail food stores in New York State are required by law to provide functioning equipment cleaning, as well as handwashing facilities, within their establishments.

EQUIPMENT WASHING

Equipment cleaning sinks must consist of either two or three compartments and must be supplied with hot and cold potable running water.

If a three compartment sink is utilized, the following sequence must be adhered to:

  1. Equipment is to be thoroughly cleaned with a hot detergent solution in the first compartment;

    AND
  1. Equipment is to be rinsed in the second compartment;

    AND
  1. Equipment is to be sanitized in the third compartment with hot water (170°F or higher) or a chemical sanitizer equivalent.

If a two compartment sink is utilized, one of the following sequences must be adhered to:

  1. Equipment and utensils shall be thoroughly cleaned in the first compartment with a hot detergent solution that is kept clean and at a concentration indicated on the manufacturer’s label and shall be sanitized by immersion for at least 1/2 minute in clean, hot water of a temperature of at least 170°F (congruent to 77°C) in the second compartment.

    OR
  1. Equipment and utensils shall be thoroughly cleaned in the first compartment with a hot detergent-sanitizer solution that is kept clean and at a concentration indicated on the manufacturer’s label and shall be sanitized , by immersion, for at least 1/2 minute in clean, hot water of a temperature of at least 170°F (congruent to 77°C) in the second compartment, or with a solution containing that same detergent sanitizer at acceptable concentration levels for specific chemical sanitizers. Note: A detergent-sanitizer is a specific, commercially prepared, singular compound; not an on-site combination of a detergent and a sanitizer.

HANDWASHING

Handwashing facilities are required to be installed in retail food stores conveniently located to permit use by employees in food preparation and warewashing areas. Additionally, they must also be provided in or adjacent to toilet rooms or their vestibules.

All handwashing facilities must be provided with hot water of at least 105°F (40.5°C), and cold water tempered by means of a mixing valve or combination faucet. Soap and sanitary towels must also be provided.