Toilets and washing facilities
There are some rules to follow for toilet and washing facilities:
- toilets must not lead directly onto food rooms
- toilets must be well ventilated and there must be facilities for washing and drying hands
- hand washing is less likely to be overlooked if the hand wash basins are situated by the exit
- a “Now Wash Your Hands” notice should be posted nearby
- there should be at least one hand wash basin in the kitchen and it should be situated away from the food preparation area
- hand wash basins should have hot and cold running water and be supplied with materials for washing and drying hands
This is Chapter Five, Part Two in a series of articles broadly similar to the course offered by the Royal Society for the Promotion of Health for its Food Hygiene Certificate.
Part Three: Kitchen work flow
Return to the start of Chapter Five
