Personal hygiene
Handwashing facilities
RequirementRef. FSSAI-FSE-HYG-001
In plain language
Handwashing stations need soap, hot and cold running water, and hygienic hand-drying -- plus clean towels for customer use where relevant.
Official text
“Personnel facilities shall include those for proper washing and drying of hands before touching food materials including wash basins and a supply of hot and/or cold water as appropriate.”
Source
Schedule 4, Part II · 4.6.1; FSE inspection checklist (Design & facilities section)View official source →What to do
Install a dedicated hand-wash basin with soap and running water near preparation areas.
What inspectors look for
Photo of the handwashing station
Add this to your restaurant's checklist
Track this requirement, keep the proof in one place, and get reminded when it needs attention.
More in Personal hygiene
SabSet maps requirements for clarity. Always confirm against the official source; professional advice may be appropriate.