Wash Hand  Facilities

Wash hand basins with a constant supply of hot (>49oC) and cold running water (or appropriately mixed) must be provided in convenient, accessible positions in food preparation rooms, in addition to the wash hand basins serving sanitary conveniences. The number of wash hand basins will depend on the size and nature of the business and the layout of the premises but a minimum of two wash hand basins are recommended to be fitted where there is handling of both high and low risk foods. It is good practice to site wash hand basins by the entrance to kitchens.

Consideration should be given to the use of non-hand operated taps. The wash hand basin should be large and deep enough to facilitate the cleaning of hands. The wash hand basin must be provided with a supply of soap or detergent, preferably a bactericidal detergent from a dispenser and hygienic drying facilities which may include: disposable paper towels or washable fabric "roller towels" in cabinets or warm air dryers.

It is good practice to have signs to identify designated "Hand Wash" basins. Nailbrushes are advisable but must be kept clean and in good condition.

Wash hand basins must be used for hand washing only.