The Headquarters of Hand Hygiene

Hand sinks are at the core of today's increasingly important hand hygiene stations. They are now being designed and located for convenience and frequent use rather than for the minimal compliance to local codes. Savvy kitchen designers and owners are opting for frequent use, frequent hand washing, as the standard.

Quality hand sinks are increasingly the choice by kitchen designers and foodservice operators looking to enhance hand hygiene and reduce operator risk. Quality extends the impact of cleanliness throughout the lifetime of the hand sink. It reinforces the "we care" attitude day in and day out, year in and year out.

The improved status of hand sinks is most obvious in open kitchen designs. Here, quality is appreciated by both the customers and the staff. Locating hand sinks where they will be used demands more than the traditional minimum quality. The closer to the action, the greater the need for improved functionality and enduring appearance.

Getting Started Often new hand sinks can be easily fitted into existing handwash stations. Check with a reputable supplier of sinks to assess your options. Where structural changes prohibit immediate correction of sink location and/or design, more diligence will be needed in your “Hands-On” management process. Surface hygiene becomes a more critical practice where sink design and location is inadequate. Insure the stations are kept clean and build surface sanitizing of sinks, faucets and dispensers into the cleaning/maintenance routine.

Hand Sink Selection Checklist:

1. Seek a supplier with established food industry credibility.
2. Select supplier that offers easy access to technical service.
3. Use 304 stainless steel, shaped for enhanced strength.
4. Seamless construction is preferred for better hygiene and more effective cleaning/sanitizing.
5. Select a deep draw, positive drain bowl for easier rinsing of the hands and faster drying of the bowl surface, eliminating a potential germ harbor.
6. Consider anti-microbial surfaces or highly polished finishes.
7. Tailor your selections to the needs of the location. Many designs to choose from. Specify splash guards where cross-contamination of food may be a risk.
8. Consider the many savings of electronic faucets.

Leadership Companies:

The Eagle Group, with over 50 years of foodservice experience, offers further resources for choosing a specific solution tailored to your operation. [Visit them]

HFL-5000 Handwash System

The HFL-5000 Handwashing System is a complete hardware package providing you with a stainless-steel sink from Eagle, hands-free faucet from T&S Brass, integrated brush hook for Tucel nail brushes, hands-free soap and sanitizer dispensers from GOJO, gloves & rack from Foodhandler and a hands-free paper towel dispenser by TORK® from SCA Tissue.

HFL5000 Best Practices Cost Savings