According to the Food Environmental Guidelines, applicants should provide sufficient space and sinks for washing and cleaning food utensils in accordance with business needs. Every kitchen and food preparation room must be equipped with at least one wash basin and one wash basin for employees to use.
As for large kitchens that can accommodate a large number of employees, a wash basin must be provided. The size of the wash basin is at least 35×35, and the sink is at least 45×45, and a grease trap must be installed. The capacity of the grease trap must be sufficient to treat the waste water discharged during busy business hours, not only to effectively isolate the grease, so that the grease cannot flow into the sewage system, but also to facilitate cleaning and inspection.