Policy 5 – Hand Washing Station (Category 2)
HAND WASH STATION
➢ Located at all kitchen entrances and bar areas and area where food amenities are prepared.
➢ Additional hand wash sinks near high – risk locations such as cold kitchen, butchery, pastry and sashimi / sushi areas in order to facilitate hand washing.
➢ Hands should be washed in accordance with SFS P6.
➢ Hotel with only 1 sink available due to space constraint should have separate taps and partition for hand wash and food handling. These two tasks must not be done concurrently.
➢ Hand wash station should be properly set up.
Made with FlippingBook interactive PDF creator