* Restrooms: Essential for hygiene after restroom use.
* Food preparation areas: Critical for preventing contamination during food handling.
* Service areas: Useful for employees before starting or returning to tasks involving contact with food or clean utensils.
* Dishwashing areas: Important for employees handling dirty dishes and then moving to clean ones.
Key considerations for location and design:
* Accessibility: Sinks must be easy to reach and unobstructed.
* Dedicated use: Sinks must be exclusively for handwashing, not for food prep or dishwashing.
* Supplies: Soap, hot and cold running water, a means to dry hands (paper towels or a hand dryer), and a waste container must be provided at each sink.
* Signage: A sign or poster reminding employees to wash their hands is usually required.
* Number of sinks: Enough sinks must be available to meet the demands of the operation and the number of employees. Local regulations may specify the minimum number of sinks required.