4‑7 Cleaning and sanitising facilities4‑7 Cleaning and sanitising facilities

4‑7 Cleaning and sanitising facilities

Buildings, equipment etc. (1) An establishment must have facilities appropriate to ensure the effective cleaning and sanitising of the buildings, fixtures, fittings and equipment at the establishment. (2) Facilities for cleaning and sanitising equipment in contact with fish and fish products must be readily accessible by food handlers where the equipment is used. Hand washing facilities (3) An establishment must have hand washing facilities. (4) The hand washing facilities must be located in or adjacent to areas where food handlers work if there is a risk that their hands may cause contamination of fish or fish products. (5) 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; and (d) be clearly identified as for use for washing hands, arms and face only. (6) However, hands‑free operated taps are not required in an area of an establishment used only for: (a) packing live fish (other than shellfish); or (b) growing and holding live fish before packing.