Hand Washing Lavatory Facilities

CHAPTER 1, FOOD SAFETY

e. Toilet facilities, including vestibules, must be kept clean, free

of objectionable odors, and in good repair. Adequate quantities of toilet

tissue, hand towels and other supplies must be provided at all times.

Easily cleanable receptacles must be provided for waste materials and

sanitary napkins. All receptacles will be covered with self-closing lids.

f. The storage of food, equipment, utensils, and single-service

articles in the toilet rooms or vestibules is prohibited.

5-7.2 Hand Washing Lavatory Facilities

a. Hand washing facilities must be conveniently located to permit use

by employees in food preparation and utensil washing areas and located in,

or immediately adjacent to, toilet rooms or toilet room vestibules.

b. Each hand washing facility must be designed to provide tempered

water through a mixing valve or combination faucet.

c. Any self-closing, slow-closing or metering faucet must provide a

flow of water for at least 15 seconds without the need to reactivate the

faucet.

d. Steam mixing valves are prohibited at hand washing facilities.

e. Ample supplies of powdered or liquid soap in appropriate dispensers

and proper hand drying equipment such as disposable paper towels and hot

air hand dryers must be provided. The use of single-service continuous

cloth toweling is permitted provided it is dispensed from a cabinet that

retracts all soiled toweling and bears the seal of the NSF or its

equivalent. When disposable towels are used, a waste receptacle must be

located at each hand washing facility or group of adjacent facilities.

f. Lavatories, soap dispensers, hand drying devices, and all other

related facilities must be kept clean and in good repair.

g. In situations where food exposure is limited and hand washing

facilities are not conveniently available, such as in some mobile or

temporary food service facilities or at some vending machine locations, the

PMA may approve chemically treated towelettes or other appropriately

dispensed disinfectants for hand washing.

5-8 GARBAGE AND REFUSE DISPOSAL

5-8.1

CONTAINERS

5-8.2

STORAGE

5-8.3

DISPOSAL

5-8.1 Containers

a. Garbage and refuse must be kept in covered, durable, easily

111