Recommendations for wash sinks
We are setting up a new production plant and I wanted to ask if there are any recommendations for the type of wash sinks that are used in the industry. The sink will be used to wash smaller tools and utensils.
I would recommend using at least a two-stage sink system with a stage of dry cleaning before that, if the dirt is dry. First scrap the dirt then wash and finally disinfect. After that you must have a stand to … kind of … hang the utensils to dry and drain. In this stage depending on the microbial load, you must add a stage of UV disinfection during draining. Also, you must take into account the intended use for separating them in groups (in draining stage) according to the processing stage you use them.
You also can be advised by your relevant country legislation for any specific way of handling this stage.
Get the deepest sink you can find to prevent splashing as much as possible with no visible joints and no unsealed rims (those are both places listeria loves)
You don't really need a two sink method as PP , you can always use a clean bucket for the sanitizer step
Tools SHOULD NOT be hand dried, they should be hung and allowed to drip dry as the sanitizer needs contact time to work
Something like this
In the United States, our sinks are required to have NSF certification.
From the NSF website "NSF food equipment standards include requirements for material safety, design, construction and product performance."
Like Scampi said, they will be welded at every seam to allow easy cleaning.
Most are made from stainless steel, although some NSF equipment is powdercoated.
I like Uline, but it may be unavailable in other countries, and it's also pretty expensive.
We had an inspector last year that checked every prep table and storage rack for the NSF seal.
The cost was worth it to us to avoid nonconformances.
Here's a link to something that might work for you. Good luck!
Hi Nutritious_ff,
I prefer to automate cleaning whenever possible/practical. Have you considered an Industrial/Commercial Dishwasher for this application?
For Example: Eurodib Undercounter High Temperature Commercial Dishwasher
Kind regards,
Tony
In the United States, our sinks are required to have NSF certification.
Is that a customer requirement? I can see NSF certification being an easy way to verify they are compliance, but I'd like to get more info on them being a requirement if you have any links handy. This is my first time hearing this.
Is that a customer requirement? I can see NSF certification being an easy way to verify they are compliance, but I'd like to get more info on them being a requirement if you have any links handy. This is my first time hearing this.
I could find no such requirement.................
I could find no such requirement.................
Is that a customer requirement? I can see NSF certification being an easy way to verify they are compliance, but I'd like to get more info on them being a requirement if you have any links handy. This is my first time hearing this.
Pages 9-10.
https://www.health.s...econstguide.pdf
I should've been more specific since other ANSI certifications would be accepted.
When I replaced our warewashing sinks, NSF was all I could find.
UL was mostly electronics and Intertek/ETL was for bathroom facilities.
Attached Files
That looks like a Minnesota requirement, wouldn't say it's required for all 50 US states based on that document.
And, per page 6, appears to only apply to newly constructed establishments in MN or establishments that are remodeling.
Should go without saying, but requirements vary by country, state, county, all the way down to each city.
In my specific line of work, sinks are required to be NSF (or ANSI) certified.
Not sure why my mention of an NSF certification is such a hot button for debate...............................
I'll simplify my stance.
If I was to open a new facility, I would use an NSF sink.
@Nutritious_ff feel free to determine if this applies to you.
Here are some more requirements I've faced for NSF sinks. Might apply to you, might not.
- "Food service sinks must meet applicable National Sanitation Foundation (NSF) standard."
Page 3- Sonoma County Dept. of Health, CA
https://sonomacounty...cket 9.2022.pdf
- "All new and replacement food-related and utensil-related equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program. (Some of these include but are not limited to NSF, Intertek, CSA)"
Page 7- Orange County Public Health Services, CA
https://ochealthinfo...files/22795.pdf
- "Equipment: All food service equipment shall be third-party certified to the appropriate sanitary design, materials and construction standard of the National Sanitation Foundation International (NSFI/ANSI)."
Southern Nevada Health Department
Should go without saying, but requirements vary by country, state, county, all the way down to each city.
In my specific line of work, sinks are required to be NSF (or ANSI) certified.
Not sure why my mention of an NSF certification is such a hot button for debate...............................
I'll simplify my stance.
If I was to open a new facility, I would use an NSF sink.
@Nutritious_ff feel free to determine if this applies to you.
Here are some more requirements I've faced for NSF sinks. Might apply to you, might not.
- "Food service sinks must meet applicable National Sanitation Foundation (NSF) standard."
Page 3- Sonoma County Dept. of Health, CA
https://sonomacounty...cket 9.2022.pdf
- "All new and replacement food-related and utensil-related equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program. (Some of these include but are not limited to NSF, Intertek, CSA)"
Page 7- Orange County Public Health Services, CA
https://ochealthinfo...files/22795.pdf
- "Equipment: All food service equipment shall be third-party certified to the appropriate sanitary design, materials and construction standard of the National Sanitation Foundation International (NSFI/ANSI)."
Southern Nevada Health Department
Thank you for clarifying and providing links to where the NSF is required.
To say it should go without saying is false. Many don't know the requirements. Individuals come to this website for advice. Many are new and just starting off. When I started in federal food manufacturing and knowing very little - I came to this site for advice. Now after more experience, I offer more advice than ask questions.
I also noticed you mentioned NSF and questioned it. Why this matters/a hot button.
To say something is required implies it is required by federal regulation. That if not followed, can get a business in trouble. Sinks aren't cheap. Someone could take your statement as absolute truth - spend multiple hours trying to determine what type of sink they have. Then potentially spend a ton of money replacing it because the sink lacked the NSF label even though not required by federal law.
What I love about this site - if you say something that isn't 100% accurate, it will be questioned and called out. I've been humbled by others a few times for comments I made and grateful for it.
I guess we will have to agree to disagree about what I was implying.
As I said in my original post, and proven in follow-up posts, NSF sinks can be required in the United States.
Regardless, it is bad practice to take ANYTHING you read or hear as absolute truth without doing your own research.
My point is a business could comply with 100% of federal regulations and still receive noncompliances.
The federal regulations are just a basic framework.
States, counties, and cities handle the finer details such as equipment requirements, special process variances, training, etc.
For example, there is a requirement in Connecticut for specific allergen training and state-sponsored reminder signs in the work area.
This is not mentioned anywhere in the Code of Federal Regulations, but businesses in Connecticut can get shut down without it.
In the same way, a business can get in trouble for non-NSF sinks, even though they're not mentioned in federal regulations.
I know because that happened to me.
That's the whole reason I commented. To make OP aware of lesser-known regulations.
Plus, if it has NSF certification, it will possess all the qualities other people have listed.
We are all on the same team. Food safety is the goal.
We can be skeptical or disagree with a statement tactfully.