Washing Facilities

Washing facilities for utensils and equipment should be provided where appropriate. They must be separate from and in additon to wash hand basins.

If sinks are used they should have an adequate supply of hot and cold running water. Mains water is recommended although if a water storage tank is used it must be adequately covered to propect the water from contamination.

It is advisable that two sinks should be provided for washing up operations (assuming that automatic dishwashing is not being used). Additional sinks may be required for vegetable preparation and for general use.

A cold water mains drinking water point should be provided.