Hand Washing facility is essential to be set at food premises such as canteens, cafeteria, restaurants, Food processing factories etc so that food handlers and / or customers could wash hands when they feel their hands are dirty. It is also a requirement in rule 27, 2009 Food hygiene regulations.
Do take note that hand washing facility should be equipped with the followings
✅ clean water.
✅ hands free operated water tab. This is to ensure the washed hands are not contaminated by touching the water tab.
✅ liquid soap. Make sure the soap dispenser always contains liquid soap
✅ tissue paper/ hand dryer. If you are using hand dryer, do make sure the hand dryer is cleaned and maintained. Do not use towel. If you are using tissue paper, do make sure the tissue paper is available all the time.
✅ hands free rubbish bin. The type that step by foot to open.
✅ 7 step hand washing poster. You may obtain free poster from your nearest Health dept, download from google and laminate or purchase the poster produced by our own at merely RM10.
It is important to train food handlers to familiar with the hand washing facility setting so to have hassle free, especially when there is a spot inspection or MeSTI audit.
Credit: Food Safety & Quality division, Labuan Federal Territory Health Department.
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