Fulfilling Sink Requirements for Commercial Kitchens

Fulfilling sink requirements is non-negotiable for the success of a commercial kitchen. Whether you’re opening an eatery, bakery, or coffee shop, serving food or drinks mandates taking responsibility for the health and safety of all customers.

The importance of commercial sink requirements

Minneapolis has strict guidelines regarding hospitality sink protocols, including quantity, sizing, sink functions, and where they must be located. In fact, the Twin Cities sink regulations extend beyond the kitchen to anywhere food is prepared or served. Besides keeping your establishment up to code and avoiding costly fines or being shut down, The Centers for Disease Control and Prevention says, “Improving food worker handwashing practices is critical to preventing outbreaks of diseases like norovirus, Campylobacter, Salmonella, and E. coli.”

In other words, ensuring your hand sinks are in compliance isn’t just good business - it protects the well-being of your staff and customers. You’ll want to implement all the sink fixtures in the blueprints and their proposed locations before installing appliances, otherwise you might have to redo the plumbing and delay construction.

Here are all the different sinks your commercial project will potentially need, according to the Minneapolis Department of Health (MDH). Of course, you’ll want to consult with a professional to review your specific needs.

Handwashing sinks

A handwashing sink must be installed at any station where food is made or served. It must be used exclusively for handwashing, even if you’re just serving pastries and coffee.

The MDH mandates the installation of handwashing sinks to provide easy access for all employees who are: Preparing or dispensing food and beverages. Conducting warewashing. Using the toilet room.

“Each handwashing sink must be equipped to provide water at a temperature to allow handwashing for at least 15 seconds through a mixing valve or combination faucet. A self-closing, slow-closing, or metering faucet must provide a flow of water for at least 15 seconds without the need to reactivate the faucet.”

Splash guards may be required on handwashing sinks to limit the contamination of food, clean equipment and utensils, and single-service and single-use articles.

Three compartment sink

Any food establishment lacking a warewashing machine that can accommodate the largest piece of equipment and utensils must provide a three-compartment sink for manual warewashing.

The term ware washing involves the method of cleaning and sanitizing any kitchenware that workers use to store food, prepare food, and serve meals. A three-compartment sink offers a separate compartment for washing, rinsing, and sanitizing. It must fit all food preparation equipment and utensils so customers can rest assured proper sanitation is possible across the board. Drainboards must be located at each end of the sink and must be part of the fixture.

The MDH outlines, “Manual warewashing sinks must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program.”

Food preparation sink

A food preparation sink may be required if your proposed menu includes a food product that requires washing or thawing in a sink, according to the MDH. This fixture ensures that your handwashing or warewashing sink faces no risk of cross-contamination. A recent study instructed participants to prepare a breakfast meal, including poultry and produce, and the results found that 34% of the sinks were contaminated due to the absence of a separate sink for food preparation.

Dump sink

A dump sink is necessary for all liquid disposal, including drinks or foods that may contain oil and grease. Think bars, blender drinks, and espresso areas. Again, this must be a separate fixture from all other sinks and cannot be combined with the food preparation sink or where you wash your hands. Fulfilling sink requirements protects your business and customers Although commercial city regulations might feel cumbersome, it’s vital for the integrity of your establishment. But don’t be overwhelmed by the guidelines. Contact Contier for a complimentary consultation, and we can walk you through every step of the process.

The food industry is the foundation for human connection in society. Dining and drink establishments are where people make their best memories, empowered by the entrepreneurs who take a leap in opening them. Be sure to enjoy the fruits of your labor by securing the integrity of your business and adhering to the health and sanitation code. Every sink matters.