Health & Hygiene Requirements for Food Businesses (Show all)

Hygiene of Food Handlers (duties of food businesses) - Does the business have easily accessible hand washing facilities that include: soap; single use towel; and a container for used towels?

Guidance		Standard 3.2.2 cl 17 of the Code requires hand washing facilities to remain accessible after they have been installed. For example a food business must not obstruct hand washing facilities by placing equipment in front, or on top, of the facilities. The food business must provide liquid soap. Alcohol-based hand sanitizer or bar soap are not suitable for hand washing. The food business must maintain a supply of single-use towels at or near each hand washing facility. Single-use towels include disposable towels as well as reusable towels. However, if reusable towels are used for hand drying, they can only be used once and must be washed and dried before being reused. Air dryers alone are not considered to be an effective means of drying hands.
Non-compliance	Minor	No container or bin is provided for the disposal of single use towels.
	Major	Hand washing facilities are obstructed or not accessible at all times. E.g. mop and bucket or other items stored in front of the hand wash basin, dirty items stored in the basin, chopping board placed over the basin to increase bench space. The hand wash facility is not provided with liquid soap and/or single use towel.
	Critical	The hand wash facility has become inaccessible due to permanently installed equipment or structures. E.g. additional shelving has been placed in front of the hand washing facility to increase storage space.