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Sinks and dishwashers


Your food business site must have adequate facilities and appliances for cleaning and sanitising the site, facilities, fixtures and appliances.

Eliminate risk of cross contamination

Consider your food activity and determine how you will eliminate the risk of cross contamination.

A wash hand basin should not be used for cleaning facilities, fixtures and appliances.

You need to separate these activities, so that the food business can adequately meet the goal of hand hygiene as per the risk based measure.

You need to provide:

  • a sink for washing and preparing food
  • a sink for plate, crockery and cutlery rinse and wash
  • a cleaner’s sink for emptying and filling buckets for cleaning of large appliances, floors and toilets and for mop rinsing if applicable.


If you are using dishwashers, they must be operated and serviced according to the manufacturer’s instructions.