In each food establishment, it is a legal requirement to have a designated handwashing sink for employees. This designated handwashing station must be used solely for the purpose of handwashing, and must be equipped with the following:

• Hot and cold running water

• Soap in a dispenser

• Paper towel or an automatic dryer

• Garbage container.

As a food handler, it is your responsibility to wash your hands as often as necessary, and only in the designated handwashing sinks. Avoid using the handwashing sink to wash dishes, store utensils, clean mops, or any other action other than handwashing!