A potable water supply is essential for safe food preparation and cleaning, sourced from a municipal system or an approved private system with a written sampling plan and routine testing to ensure safety, as non-potable water is prohibited in food premises to prevent contamination. Hot and cold water must be supplied under pressure to meet peak demands (example, busy service periods), and grease interceptors on waste lines are required per local building codes to avoid sewer blockages.

Well-designed staff washrooms, with at least one equipped with a hand wash sink, hand wash notices, and a coat hook outside to prevent outer clothing contamination, must not open into food preparation or storage areas and require daily cleaning and ventilation. Public washrooms, if provided, must avoid food handling areas to prevent cross-contamination. Change rooms allow staff to change into work clothes on-site, with lockers or lockable storage for personal belongings to minimize external contamination.

These features—potable water, grease interceptors, and strategically designed washrooms and change rooms—uphold hygiene standards, protect customer health from foodborne illness, and ensure a sanitary environment compliant with public health regulations.

Read more About the lesson (Optional)

You’ll learn how a potable water supply and well-designed washrooms and change rooms contribute to food safety and hygiene in a food premises. Let’s dive in!

Water Supply Requirements

A safe water supply is critical for food preparation and cleaning:

• Potable Water Source: Water must come from a potable source, such as a municipal water system or a private system approved by the local public health department. Private systems require a written sampling plan and routine testing to ensure safety.
• Prohibited Non-Potable Water: Non-potable water is not allowed in food premises to prevent contamination.
• Adequate Supply: Hot and cold water must be supplied under pressure to meet peak demands (e.g., during busy service periods).
• Grease Interceptors: Install grease interceptors on waste lines per local building codes to prevent grease blockages in sewer systems, ensuring proper sanitation.

Washroom and Change Room Design

Properly designed washrooms and change rooms prevent contamination and promote hygiene:

• Staff Washrooms:
  • At least one staff washroom is required, equipped with a hand wash sink, hand wash notices, and a coat or apron hook outside the door to prevent contaminating outer clothing.
  • Must not open directly into food preparation or storage areas to avoid cross-contamination.
  • Must be well-lit, ventilated, and cleaned/sanitized at least daily or as needed to maintain sanitary conditions.
• Public Washrooms: If provided, public washrooms must not be accessed through food handling or preparation areas to prevent contamination.
• Change Rooms:
  • Provide change rooms so staff can change into work clothes at the premises, avoiding external contamination.
  • Include lockers or suitable storage for personal belongings, with lockable doors unless separate rooms are provided for each sex.

Why This Matters

A potable water supply ensures safe food preparation and cleaning, while well-designed washrooms and change rooms prevent cross-contamination and maintain hygiene. These design elements protect customers from foodborne illness and ensure compliance with public health standards. Check course resources for more guidance on safe food handling and facility design.

Key Takeaways:

• Water must come from a potable source, with private systems tested routinely, and grease interceptors installed to prevent sewer blockages.
• Staff washrooms require hand wash sinks, must not open into food areas, and need daily cleaning; public washrooms must avoid food prep zones.
• Change rooms with lockers and lockable doors keep personal items separate, reducing contamination risks.