Operating a food business - Frequently asked questions

How many sinks do I need?

You will need to provide facilities for the cleaning, disinfecting and storage of working utensils and equipment.These facilities are to be constructed of corrosion-resistant materials, be easy to clean and have an adequate supply of hot and cold water and must be connected to an effective drainage system.The following links will help you to determine how many sinks you will require. As a general rule we will request a minimum of one double sink in the kitchen of a small café, takeaway or restaurant for the cleaning and disinfection of equipment.

 

You will also be required to install one or more wash hand basins in areas where open food is handled and prepared, to be used exclusively for handwashing.

You will need to provide facilities for the cleaning, disinfecting and storage of working utensils and In addition to a sink for washing equipment you will also need to provide a separate sink for washing food where necessary. Every sink or other such facility provided for the washing of food is to have an adequate supply of hot and/or cold potable water and must be connected to an effective drainage system. Sinks used for washing food must be kept clean and, where necessary, disinfected.