Facilities
Separate sink for raw food and equipment washing
RequirementRef. FSSAI-FSE-FAC-002
In plain language
Washing vegetables/raw ingredients in the same sink used to clean pots and equipment risks cross-contamination -- keep them separate where the kitchen layout allows.
Official text
“Separate sinks must be provided, where necessary, for washing raw food and cleaning equipment.”
What to do
Designate and clearly label separate sinks for raw food washing and equipment cleaning.
What inspectors look for
Kitchen layout photo showing separate sinks
Add this to your restaurant's checklist
Track this requirement, keep the proof in one place, and get reminded when it needs attention.
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