33Handwashing facilities

33 Handwashing facilities

33.1 Handbasins and notices stating that personnel must wash their hands before handling dried fruits or fruit from which dried fruits are to be prepared must be provided at accessible locations throughout processing areas of an establishment.

33.2 Handwashing facilities must be:

(a) located adjacent to entrances through which persons enter areas in which processing of dried fruits takes place at an establishment; and

(b) sufficient in number to enable all persons to wash their hands immediately on entering the processing area.

33.3 Handbasins must be supplied with:

(a) hot and cold water, or a controlled warm water supply; and

(b) a dispenser containing an approved liquid soap; and

(c) a dispenser containing paper towels and a method for the disposal of used paper towels, or another means of single use hand drying.