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Ohio’s handwashing and handwashing sink regulations are intended to stop the spread of foodborne and other illnesses to keep everyone healthy and safe. The local health department is responsible for inspecting any business that’s required to have a handwashing sink and ensure it’s complying with the regulations.
While Ohio separates food service operations and retail food establishments into separate categories, they must follow the same regulations. And though businesses are generally required to have a permanent plumbing system, there are some times when a portable sink is allowed.
Any business that’s subject to Ohio’s regulations must provide at least one sink that’s strictly for handwashing. However, Ohio’s regulations are based on the Ohio plumbing code which stipulates how many sinks a company must provide, so a business may be required to provide multiple sinks to patrons and staff. This ensures that all handwashing sinks are conveniently located and easy to access.
The sink must provide hot and cold running water. The faucet must have a mixing valve that allows it to dispense water that’s at least 100 degrees Fahrenheit. However, the sink can’t have a steam mixing valve. If the faucet is an automatic dispenser, it must provide running water for at least 15 seconds before turning off.
All handwashing sinks must be maintained and in good working order. The faucet and sink must be easily cleanable, as sinks must be regularly washed and sanitized.
If a sink for handwashing isn’t easily accessible, (say at a temporary carnival), it’s acceptable to use chemically treated towelettes to clean hands. However, this is only allowed when food exposure is limited, meaning someone isn’t preparing food.
Ohio distinguishes between two types of food services: a food service operation (FSO) and retail food establishments (RFO).
A food service operation (FSO) is a place where individual food portions are served and paid for. Restaurants are one type of FSO, but coffee shops, nursing homes, and hospitals are also FSOs. Catering services, mobile food services (like food trucks), seasonal food services (those that run for six months or less), and temporary food services are also considered FSOs.
Retail food establishments (RFO) are places where food is stored, processed, and prepared. Examples include grocery stores, butchers, or a carryout pizza place, although food trucks can also be an RFO.
Both RFOs and FSOs have to comply with the same handwashing and sink regulations.
Employers are required to train staff on the importance of hand hygiene in food service settings to prevent foodborne illnesses. Businesses are also required to maintain documentation that they trained their employees and that the employees understand proper handwashing techniques. All handwashing sinks must have the appropriate signage that reminds employees to wash their hands before returning to work.
Staff are allowed to touch ready-to-eat food with their bare hands, provided they use at least two of the following hand sanitation options:
To be clear, if hand sanitizer is one of the options, the business must have a potable warm water supply for the employee to rinse their hands with after using the sanitizer.
Food service operations and establishments must have a handwashing sink in the food preparation area that’s convenient for employees to get to and use. It must also be separate from food preparation or the service sink. To ensure staff don’t confuse the sinks, food prep and service sinks cannot have handwashing soap or towels present. Businesses are also required to have a handwashing sink in or right next to the toilet rooms.
All handwashing facilities must have pressurized hot and cold running water, soap, and a way to dry hands. It’s acceptable to provide these items for each sink or for a group of two adjacent sinks.
If you use disposable paper towels, you must also provide a waste basket. Other acceptable hand drying options include a continuous towel system, a heated air dryer, or an air knife system.
Outdoor cooking areas are also subject to handwashing sink regulations. If the outdoor area is part of a restaurant’s license, the indoor handwashing facilities may be sufficient, but that decision is subject to review and approval by the local health department. If the outdoor cooking facility has a license separate from the indoor restaurant, it needs its own handwashing facilities that meet the general guidelines.
Ohio handwashing sink regulations for child care centers are similar to those for food service establishments. All sinks must have liquid soap, running water, and single-use towels or air dryers. Alternatively, the center can choose to assign individual towels to children.
Child care centers must have a designated handwashing sink. If the center can’t use plumbed sinks, commercially manufactured portable sinks are allowed as long as the waste water is inaccessible to children and disposed of in a sanitary manner.
Body art facilities are also subject to these regulations. All body art establishments must have a restroom that’s available to patrons during operating hours. This restroom must have a handwashing sink with hot and cold running water, soap and single use towels or a hand dryer.
The establishment must also have a handwashing sink for employees with hot and cold running water, soap, and single-use towels or mechanical dryers. This sink must be separate from the restroom sink and close to where the employees work, as employees are required to wash their hands before every procedure.
Ohio farmer’s markets have a distinct set of regulations to follow.
Anyone working at a farmer’s market must wash their hands after using the toilet or handling raw meat or poultry. In most cases, the sink must be supplied by the municipal water supply (https://codes.ohio.gov/ohio-administrative-code/rule-901:3-6-06), meaning a permanent plumbing system.
However, depending on what’s being sold and how much food handling happens, the director of the farmer’s market can approve the use of alternative handwashing sinks, such as portable sinks.
But no matter what kind of handwashing sink the farmer’s market uses, they must provide potable water, soap, and disposable towels.
There are situations when a portable sink is an acceptable and code-compliant alternative to a handwashing sink attached to a plumbing system, and Ozark Manufacturing portable sinks are there for your business. Many models provide hot and cold running water under pressure, have a place for a liquid soap dispenser, and are perfect for:
Contact us today to see how Ozark Manufacturing’s portable sinks can provide you with a code-compliant sink that keeps your staff and patrons safe from germs.
Ozark River Manufacturing designs and delivers top-quality, NSF-certified portable sinks. Since 2006, our inventive and bold team has ensured health compliance with quick-connect tanks and instant hot water. With over 55 models, we provide solutions for every need, backed by exceptional customer support and timely delivery. Healthy people matter, and we make a positive impact every day.
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