A dedicated basin provided only for handwashing, supplied with warm running potable water, soap and single-use towels.
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.
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 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.
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.
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.