A dedicated basin provided only for handwashing, supplied with warm running potable water, soap and single-use towels.
A dedicated basin provided only for handwashing, supplied with warm running potable water, soap and single-use towels. A hand basin (or handwash basin) is a sink set aside solely for washing hands in a food business. Keeping it separate from sinks used to wash food, equipment or utensils means it is always available for hand hygiene and does not become contaminated by dishwater or food waste. It is one of the most important fixtures for preventing food handlers from spreading bacteria to food. Standard 3.2.3 of the Food Standards Code requires food premises to have hand basins that are permanent fixtures, connected to a supply of warm running potable water, located where food handlers can easily access them, and used only for washing hands, arms and faces. Standard 3.2.2 supports this by requiring that soap (or another cleaning agent) and a hygienic means of drying hands, such as single-use paper towels or a hand dryer, are provided at the basin. In an Australian food business, hand basins are positioned so staff can reach one easily from food handling and toilet areas, and they are stocked at all times with soap and single-use towels (or a working hand dryer). A clear rule and often a sign reinforce that the basin is for handwashing only, not for rinsing utensils, tipping out drinks or thawing food, because misuse contaminates the basin and blocks its purpose. The basin needs warm running potable water so handwashing is effective, and it is kept clean, unobstructed and in good working order. Separate sinks are provided for ware-washing and food preparation. Where a business has toilets, hand basins are provided in or immediately next to them as well, so staff and customers can wash after using the toilet before returning to food areas. During an inspection, an environmental health officer finds a cafe's only hand basin cluttered with dirty cups and no paper towels. Because a hand basin must be kept solely for handwashing and stocked with soap and single-use towels under the Code, the officer directs the cafe to clear the basin and restock it, so staff can wash and dry hands properly.
Frequently asked questions
What must a hand basin be supplied with?
Warm running potable water, soap or another hand-cleaning agent, and a hygienic way to dry hands such as single-use paper towels or a hand dryer. These must be available whenever the basin is in use so handwashing is effective.
Can a hand basin be used for washing dishes or food?
No. Under Standard 3.2.3 a hand basin is for washing hands, arms and faces only. Using it for dishes, food or emptying drinks contaminates the basin and means it is not reliably available for hand hygiene. Provide separate sinks for those tasks.
Where must hand basins be located?
Where food handlers can easily and quickly access them from food handling areas, and in or next to toilets. Easy access encourages frequent handwashing at the times it matters, which is the whole point of the fixture.
Why does the water need to be warm?
Warm running potable water helps soap lift soil and bacteria from the skin, making handwashing more effective than cold water alone. The Code specifically requires hand basins to have warm running potable water.
How many hand basins does a food business need?
The Code does not set a fixed number; it requires enough, suitably located, permanent hand basins for the food handlers to wash their hands easily. The right number depends on the size and layout of the premises and how many people handle food.
