Operating a food business - Frequently asked questions

How many wash hand basins do I need?

The food safety regulations state that an adequate number of washbasins are to be available.

Wash hand basins are to be suitably located in areas where open high risk food is handled and designated for cleaning hands.

Washbasins for cleaning hands are to be provided with hot and cold running water, materials for cleaning hands and for hygienic drying and must be connected to an effective drainage system.

The facilities for washing food and equipment are to be separate from the hand-washing facility.