Hand washing stations:
(1) The number of stations should be adequate for maximum attendance.
(2) There should be facilities accessible to children and persons with disabilities.
(3) The stations should be located appropriately for washing after animal contact and before food handling.
(4) The stations should be maintained and in proper working order.
(5) The stations should be adequately stocked with soap and disposable towels.
(6) If hot water is not available, then soap that emulsifies in cold water should be used.
(7) Water should run with a sufficient volume and pressure to remove soap and soil from the hands.
(8) The user should have both hands free while washing the hands (a faucet requiring constant twisting to work is inadequate).
Inadequate hand washing facilities:
(1) A station that consists of a communal water basin.
(2) Use of a hand-sanitizer alone.
Signage:
(1) Reminders about hand washing should be clearly posted at all exits from animal contact areas and food handling areas.
(2) There should be clear and obvious directions to hand washing stations.
(3) Each station should post instructions on adequate hand washing.
