4‑8 Amenities4‑8 Amenities

4‑8 Amenities

(1) An establishment must have adequate and conveniently located amenities for the use of food handlers. (2) The amenities must: (a) be physically separated from food handling areas and must not open directly onto these areas; and (b) be well lit and ventilated; and (c) not be a source of contamination of eggs or egg products. (3) Hand washing facilities must be provided in or adjacent to toilets. (4) The hand washing facilities must: (a) have an adequate supply of warm, or hot and cold, potable water over a sink equipped with hands‑free operated taps; and (b) have an adequate supply of suitable hand sanitising preparation; and (c) have suitable and sufficient hygienic means of drying hands.