Hand washing stations should include soap, running hot/cold water, paper poers, and a trash basket for disposal of paper towels. It should not have a cloth towel. A cloth towel is a source of contamination since it can stay at the hand sink for long periods of time without being changed. In addition, more than one person will use the towel. Instead, paper towels should be placed at hand washing stations.
Handwashing stations should have hand soap approved for use in food establishments, as well as an FDA-approved hand antiseptic. Hand sinks should have water at least 100 degrees fahrenheit. In addition, equip handwashing stations with an abundant supply of paper towels to dry hands.
