N.J. Admin. Code § 8:24-6.7

Current through Register Vol. 56, No. 21, November 4, 2024

Section 8:24-6.7 - Handwashing facilities

(a) Handwashing facilities shall be adequate in size and number and shall be so located and maintained as to permit convenient and expeditious use by all employees.

(b) Handwashing facilities shall be constructed and maintained in accordance with N.J.A.C. 5:23, New Jersey Uniform Construction Code.

(c) Handwashing facilities shall be located within or immediately adjacent to all toilet rooms or vestibules.

(d) In all new establishments, and establishments which are extensively altered or change ownership, employee handwashing facilities shall also be located within the area where food is prepared.

(e) A handwashing sink shall be equipped to provide water at a temperature range of between 90 degrees Fahrenheit and 110 degrees Fahrenheit through a mixing valve or combination faucet.

(f) A steam-mixing valve shall not be used at a handwashing sink.

(g) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

(h) The Department or health authority with jurisdiction shall approve the operator's substitution of automatic handwashing facilities for handwashing sinks in a retail food establishment that already has at least one handwashing sink, if the automatic handwashing facilities comply with the following requirements:

i. The automatic handwashing facility shall be capable of removing the types of soils encountered in the food operations involved; and

ii. The automatic handwashing facility shall be installed in accordance with manufacturer's instructions.

(i) Each handwashing sink or group of two adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

(j) Each handwashing sink or group of adjacent sinks shall be provided with the following:

1. Individual, disposable towels;

2. A continuous towel system that supplies the user with a clean towel; or

3. A heated-air hand-drying device.

(k) Common towels are prohibited.

(l) A handwashing sink or group of adjacent sinks that is provided with disposable towels shall be provided with a waste receptacle.

(m) A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

(n) A handwashing facility shall be maintained so that it is accessible at all times for employee use.

(o) A handwashing facility may not be used for purposes other than handwashing.

(p) A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, shall not be provided with the handwashing aids and devices required for a handwashing sink.

(q) All components of the handwashing facilities shall be kept clean and in good repair.

N.J. Admin. Code § 8:24-6.7