What is the minimum temperature a handwashing sink should maintain for effective handwashing?

Handwashing is a critical component of food safety, and the temperature of the water used for this purpose plays an important role in ensuring effective sanitation. A handwashing sink should be maintained at a minimum temperature of 100°F (37.8°C) to adequately remove dirt, grease, and microorganisms from the hands.

At this temperature, the water is warm enough to help soften the fats and residues on the skin, promoting better emulsification and washing away of harmful pathogens. Additionally, warm water tends to be more comfortable for users, encouraging thorough handwashing practices, which is essential for reducing the risk of foodborne illness.

Water at temperatures lower than 100°F may not effectively facilitate the washing process, leading to inadequate cleaning. Conversely, while temperatures above this level are certainly acceptable, they can raise the risk of burns and discomfort, particularly with frequent handwashing required in food service environments. Thus, maintaining a temperature around 100°F is optimal for promoting effective hand hygiene while ensuring safety and comfort.