Following are the minimum requirements of a hand washing facility with in a food premise:
- Hand wash basin
- Running hot and cold water
- Anti-bacterial non perfumed liquid soap.
- Suitable means of hand dryer - Ideally disposable paper towel.
- Suitable disposable means of used paper towels. E.g..: Bin must be provided adjacent to the hand wash facility.
A food business may consider the following as well.
- A nail brush to clean between the nails
- Ideally a foot or elbow operated taps for hand wash basins. Some use sensor controlled.
- If mixed tap provided, temperature of water to be set around 55°C.