HACCP (Hazard Analysis Critical Control Point) is today's buzz word and the main focus for most in the foodservcice industry. In the event of a food borne illness outbreak, Handwashing or the lack of a proper handwashing procedure is deemed to be the culprit. Past historical data has reinforced this valid assumption.

A solution is quite simple.........locate handwashing sinks so that they are Readily Accessible and Very Visible. Yesterdays thinking reflects the position that, handwashing facilities available in employee's washroom, satisfy the HACCP requirement. This is a false concept. Approved hand washing procedures require, as a minimum, an elapsed time period of 25 seconds. When hand washing facilities are located away from the view of the "all-seeing-eye" of the facility manager....then this elapsed time period may be reduced to 5 to 10 seconds....and possibly to one of complete "forgetfulness". The introduction of many monitoring systems available today assist in solving that problem.

Today's customers have a wide variety of handsinks to choose from. Many manufacturer's , such as ADVANCE TABCO, have dedicated their line of handsinks to meeting these strict standards while remaining cost and space friendly by manufacturing handsinks in various sizes and styles.

In the past, towels and soap dispensers used with hand washing sinks were considered as being the operator's responsibility. It was assumed that the vendor of towels and soap would supply the fixtures. As to the location and the installation of these dispensers......it was deemed to be the responsibility of the individual who delivered the towel and soap.

Now available is a complete handwashing station which includes a stainless steel sink, remote operated faucet, an integral towel dispenser, soap dispenser, and area to locate a nail brush.

For space constraint problems, compact handwash stations are now available in sizes as small as 12"-18", a bowl size of 9x9x5 with the option of either a deck mounted or wall mounted faucet.

Units with sidesplashes are becoming more popular to assist in meeting health codes and sanitation requirements by separating the hand wash area from the food zone.

Hands free electronic, battery operated, knee operated and metered faucets and wrist handles assist in the complete employee handwash procedure.

Handwashing sinks were further developed and designed so as to overcome potential employee abuse. Wall mounted brackets and tubular supports are available. Pedestal type bases, which require a small 15"x18" foot print can be mounted in the middle of the floor plan or against a wall.

Today, as a result of HACCP awareness, the designer of the facility, has the responsibility of specifying the location as well as the detailed specifications of the Hand Washing Sinks. It is now subject to plan review by the regulatory. As a result of this new ingredient, for positive sanitation, manufacturers of Hand Washing Sinks offer the complete package.

As the issue of the number of hand sinks to be installed, you should consider using one of the bench marks set forth below;

Hand sinks must be visible...... and accessible to the facility manager. There must be written procedures. There must be an adequate employee training program which is frequently reinforced. A Risk to Cost analysis will easily justify the fact that multiple handsinks is the procedure of choice!