Posted By Chris. R.
I have been posed a question relating to the minimum and maximun temperatures required for the water at a hand wash sink within a kitchen area.
It appears that some of the staff are complaining that the water is too hot and if they mix the hot and cold within the sink it is not as hygienic as washing under running water (some have recently attended a health & hygiene course).
Could anyone guide me in the right direction as to where I could find any information on this topic.

Thank you in anticipation

Chris

Posted By Andy W.
Guys,

In my Humble opinion, as long as they are using a bactericidal soap, when washing their hands there should'nt be an issue.

in the real world we are'nt going to check the temperature of the water every time we wash our hands.

Rgds

Posted By Jeffrey Watt
Chris

Consider the risk of legionella growth before you start dropping any temperatures on tanks or calorifiers that may feed other services.

Grandparent: Ovoid Extraction Training Regulations 1970 is my speciality, nominal fee applies.

Jeff

Posted By Bill Elliott
Ideally the water should be delivered to the tap at temperatures that do not support the growth of legionella. On discharge the mixed water should be regulated to 41 degrees C - this can be by a mixer tap but better control is achieved with a Type 1 TMV. Water temperature should be such that it causes no discomfort or discouragement to the hand washing process. The Water Research Council are the body that set the standards and manage the TMV registration scheme - they base their standards on extensive research on temperature and contact time to ensure that the risk of burns is minimised. The WRc's guidance forms the basis for NHS Estates Health Guidance Note - Safe hot Water & Surface temperatures - which in turn is almost universally accepted by many to be the standards required.