Conference for Food Protection

2020 Biennial Meeting

Issue View | Council III | 2020 Biennial Meeting

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Issue Number: Council III 027

Issue History

This issue was submitted for consideration at a previous biennial meeting, see issue: 2010 III-015 ; new or additional information has been included or attached .

Title

Temperature of Water for Handwashing Sinks

Issue you would like the Conference to consider

Remove from the current published version of the 2017 Food Code Section 5-202.12(A) the requirement that a hand sink must deliver running water at a specific measured temperature and replacing the temperature to require warm water be provided.

Public Health Significance

Safe food production is dependent on food production workers frequently washing their hands by following the hand cleaning procedure outlined in Section 2-301.12.

Harmonizing the language between 2-301.12 and 5-202.12(A) will help eliminate misinterpretation by many industry partners who try to comply with the food code by requiring employees to wash their hands using the minimum temperature specified in 5-202.12(A).

Additionally, a large percentage of hand sinks are installed in kitchens and restrooms with touch-free faucets. The water is pre-mixed to provide warm and comfortable water for hand washing. The use of touch-free faucets makes it difficult, without assistance of a plumber, for industry to periodically check the temperature of the hot water source at the hand sinks to monitor their compliance with 5-202.12(A).

An October 1, 2015 letter from the FDA titled "Handwashing water temperature" and published to the FDA Food Code Reference System clarifies that "...the FDA Food Code does not specify that hands are to be washed using water at a specific temperature..."

Public health is better protected by following the procedure outlined in 2-301.12 and hands are rinsed using warm, comfortable water as referenced in the attached October 1, 2015 FDA letter.

Recommended Solution: The Conference recommends...

...that a letter be sent to the FDA recommending a change to the most current version of the 2017 Food Code section 5-202.12 Handwashing Sink, Installation (A) to read as follows: (new language is underlined; language to be removed is in strikethrough format):

(A) A HANDWASHING SINK shall be equipped to provide warm water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Pf

Content Documents

Supporting Attachments

Submitter Information 1

Name Jill Ball
Organization Kwik Trip, Inc.
Address 1621 Oak Street
La Crosse, WI 54602
Telephone 6087914390
Email jball@kwiktrip.com

Submitter Information 2

Name Jay L.E. Ellingson Ph.D.
Organization Kwik Trip, Inc.
Address 1621 Oak Street
La Crosse, WI 54602
Telephone 6087936390
Email jellingson@kwiktrip.com

Word File

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