Personal hygiene
Handwashing facilities for customers and staff (catering-specific)
RequirementRef. FSSAI-FSE-HYG-003
In plain language
Catering/food-service premises need adequate hand-wash basins with soap, hot and cold water, and clean towels -- including for customer use where relevant.
Official text
“Adequate number of wash-hand basins... shall be provided along with soap to wash hands, with hot and cold running water, and materials for cleaning hands and drying them hygienically. Clean and dry towels shall be kept for the use of customers.”
What to do
Provide sufficient hand-wash basins with soap, hot/cold water and clean drying materials.
What inspectors look for
Photo of the handwashing/toilet facilities
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.