P.05 Hand Washing Station

Below is the things that need to be completed in the hand washing sink, Except:

• Supply of warm water,

  Hand washing instructions posted

• Must be mechanically or electronically operated hand sink to minimize risk of cross- contamination

• A dedicated pedal bin nearby

• Disinfecting hand soap & Disposable gloves holder to be installed

• First Aid Box

Hotel with only 1 sink available due to space constraint should have separate taps and partition for hand wash and food handling. These two tasks must not be done concurrently.

• No, there is not requirement

• Yes, to avoid cross contamination

• Not Sure

Additional hand wash sinks near high – risk locations such as cold kitchen, butchery, pastry and sashimi / sushi areas in order to facilitate hand washing need to be provided.

• Yes, we need to put additional hand wash sink.

• No, because we can use the hand wash sink near to the door entrance.

• Not Sure

What is the risk when the hand washing amenities was not complete?

• We can't implement the hand washing practice properly accordance with SFS Policy 6

• At least we already wash our hand, we are safe

• There is no risk, because we can use disposable handgloves.

If the paper towel running out, what we should do?

• We can use our Apron to dried our hands

• We can do air drying until our hands become dry before we use the hand gloves

• Refill the Paper towel, and follow the hand washing step accordance with P.06 Hand washing & Safety Ware