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Set up a handwashing station for a temporary food booth
You must have a hand washing station with warm water near any booths where food is prepared or sampled.
Most booths need a handwashing station
You need a hand wash station at every booth where people prepare or sample food.
If you do not have access to a hard-plumbed sink with hot and cold water, set up an alternative station with:
- Warm potable water (100 to 108 degrees Fahrenheit) using:
- an insulated food-grade container that keeps water warm throughout the event
- a hands-free spigot that stays open and flowing during hand washing
- Liquid hand soap
- Single-use paper towels
- Waste water container (five-gallon capacity)
- Garbage can
Make sure you have warm water (100 to 108 degrees Fahrenheit)
- Fill your container with warm water at an approved food facility beforehand and bring it to the event.
or - Heat water at the event using a cooking range or an electric kettle.
Use a hands-free water spigot
If your existing water container has a push-button spigot, replace it with a lever-type spigot.
You can buy spigots from most manufacturers or stores that sell insulated water containers.
All materials used must be food-grade.
Allowable containers and spigots
You don't need a handwashing station at your booth if you only sell prepackaged food without any samples. And if you only sell beer and wine, you don't need warm water.
Contact us
Kyle Chan
Senior Environmental Health Inspector
415-252-3837
Aron Wong
Senior Environmental Health Inspector
415-252-3913