United States
Hong KongHandwashing Sink Requirements
Under the 2026 FDA Food Code model, a handwashing sink must be equipped to provide running water at least 85°F (29.4°C) through a mixing valve or combination faucet.
- It also needs soap and a drying method, plus a waste receptacle where disposable towels are used.
- Keep it conveniently located, accessible, and dedicated to handwashing.
On this page5 sections
Food workers need a handwashing sink that is ready to use when a task calls for washing. The FDA Food Code specifies the fixture, supplies and access conditions that make this possible.
What has to be there
- Running water at least 85°F (29.4°C) from a mixing valve or combination faucet under the 2026 FDA model.
- Hand cleaning liquid, powder or bar soap.
- A drying method: single-use towels, a continuous towel system, or a heated air dryer.
- A waste receptacle, where disposable towels are used.
- A sign directing employees to wash hands, in toilet rooms.
Check the required supplies at opening and during service. A sink with an empty soap or towel dispenser may be unusable for proper handwashing until the supplies are restored.
Location
Conveniently located and accessible from food preparation, food dispensing and warewashing areas, and in or immediately next to toilet rooms.
Conveniently is the operative word. A sink around a corner and through a door is a sink people will not use between tasks, and the Code is written with that behavior in mind.
A bin in front of it, a trolley parked against it, a stack of trays in the basin. Each is written up as the sink being unavailable, not as untidiness - because that is what it functionally is.
Used for handwashing only
Not for rinsing produce. Not for filling a mop bucket. Not for thawing. Not for pouring away drinks.
A sink used for other things develops a queue, and a queue at the handwashing sink means somebody skips it. That is the reasoning, and it is worth carrying because it makes the rule memorable rather than arbitrary.
Automatic taps
Self-closing, slow-closing or metering taps are permitted, provided they run for at least 15 seconds without needing to be reactivated.
That number is specified because a tap that stops after five seconds turns a 20-second wash into a series of interruptions, and people give up.
The exam angle
In a scenario about a handwashing station, check whether the sink is accessible, supplied with soap and drying materials, and reserved for handwashing. Then check its water and faucet conditions under the cited code edition.
Read for those three first.
Common questions
What must a handwashing sink have?
Under the 2026 FDA Food Code model, it must be equipped to provide running water at least 85°F (29.4°C), soap, a drying method, and a waste receptacle where disposable towels are used. Toilet rooms also need a sign directing employees to wash their hands.
Is blocking a hand sink a violation?
Yes. A bin, trolley or stack of trays in front of it makes the sink unavailable, which is how it is written up - not as untidiness but as a missing facility.
Can you rinse vegetables in a handwashing sink?
No. It is for handwashing only. A sink used for other tasks develops a queue, and a queue means somebody skips washing, which is the behavior the rule anticipates.
Are automatic taps allowed?
Yes, provided they run for at least 15 seconds without needing reactivation. A tap that shuts off after a few seconds turns a 20-second wash into a series of interruptions.
Where do handwashing sinks have to be?
Conveniently located and accessible from food preparation, dispensing and warewashing areas, and in or immediately adjacent to toilet rooms. Convenience is part of the requirement, not a preference.