Utensil Sink

Why you need it

Utensils that are not properly washed and disinfected carry bacteria and allergens from one job to the next. Food law requires adequate facilities for cleaning and disinfecting equipment.

Keeping food and handwashing out of this sink stops dirty water from reaching food or hands.

What it’s for

A sign for the pot-wash or utensil sink: scrape and wash with detergent, rinse and disinfect as your product directs, dry and store hygienically, then clean the sink. It notes that a suitable dishwasher may be used and warns against knives hidden in washing-up water.

How to use it

1. Put it above the utensil or pot-wash sink, clearly separate from the hand-wash basin and food sink.
2. Write your product, dilution and contact time next to the sink so everyone follows the same method.
3. Wash knives one at a time and never leave them under the water.
4. Keep raw-food and ready-to-eat equipment apart on the draining area.
5. Change the water when it becomes greasy or cool.