What type of water is required at handwashing stations?

Handwashing stations are required to have both hot and cold water to ensure that food employees can effectively wash their hands. The use of warm water is particularly important because it helps to remove grease, dirt, and microbial contaminants more effectively than cold water.

Having a mix of hot and cold water allows for temperature adjustments that can provide a comfortable washing experience, encouraging proper handwashing practices. Warm water also promotes better lathering of soap, which is essential for effective sanitation. This combined water temperature requirement supports public health by ensuring that food handlers can maintain proper hygiene, reducing the risk of foodborne illnesses and contamination in food operations.