Quick answer
Provide enough suitably located designated handwashing facilities for the people and work, with appropriate running water, hand-cleaning materials and hygienic drying. Keep them available and maintained throughout service. Food/equipment washing, toilets and any necessary changing arrangements must support hygienic work. A blocked basin, missing supplies or hand gel alone does not provide an effective handwashing facility.
Good instructions need usable facilities
Staff cannot follow handwashing procedures if the basin is inaccessible, used for storage or lacks water, soap or hygienic drying.
Food-premises provisions address designated handwashing and suitable toilets/changing. FSA premises guidance explains practical setup expectations.
Check facilities against the actual work
| Feature | What to establish |
|---|---|
| Number/location | Enough suitable designated basins for the tasks, people and transitions. |
| Water | Required running hot/cold or suitable mixed supply at usable conditions. |
| Supplies | Hand-cleaning materials and hygienic drying available. |
| Access | Unblocked; staff can wash at the required moments. |
| Other washing | Suitable separation and facilities for food/equipment washing. |
| Toilets/changing | Hygienic location/ventilation, maintenance and changing where necessary. |
| Failure action | Who stops affected work and restores safe facilities. |
Protect the designated handwashing use
Keep hand basins for handwashing rather than food preparation or equipment washing. Provide the appropriate additional washing facilities and manage raw/RTE cleaning routes.
Food-room provisions address food and equipment washing. Requirements depend on the operation and setting; do not invent a fixed “one sink per kitchen” rule or assume a toilet basin always provides suitable access for open-food work.
Make toilet and clothing arrangements hygienic
Toilets must not open directly into food-handling rooms under the general premises provisions. Keep facilities clean, ventilated and connected to suitable drainage.
Provide adequate changing arrangements where necessary and protect work clothing from contamination. Consider separate workplace/welfare requirements as well as food-hygiene needs; a food guide cannot determine every staffing ratio or building arrangement.
Worked example: a basin becomes a storage shelf
Hypothetical example: deliveries block the hand basin and staff leave utensils in it during service.
The manager restores access and its designated use, checks supplies and changes receiving/storage arrangements. A handwashing sign alone would not fix the physical obstruction or shortage of space.
Check before opening and during work
Verify water, supplies, drainage and access at the start and as needed during service. Staff should know how to report a fault immediately.
If effective handwashing or other essential facilities fail, stop affected work and follow the safe incident method, supplier/authority advice and required remedial action. Do not substitute hand gel for the required handwashing arrangement.
Next steps
Observe the journey from raw handling or toilet use back to ready-to-eat work. Add facility checks to opening checks and staff instruction.
Read official premises/facility requirements — Match washing and staff facilities to the actual business and setting.