Hand wash-basins must be readily accessible and be -
| a) | placed on dressing platforms and within three meters of workstations in rooms and areas where - |
| ii) | carcasses, meat and offal are detained; |
| iv) | meat is otherwise handled; |
| c) | provided with taps that are not hand or elbow operated; |
| d) | supplied with warm running water at not less than 40°C; |
| e) | provided with an inlet, overflow and outlet and must drain through a down pipe directly into a closed drainage system or into an open channel, but such drainage water may not flow over the floor across areas where traffic occurs: and |
| f) | fitted with a dispenser for liquid germicidal soap as well as hand drying facilities, unless the drying of hands is not necessary in the area where the basin is situated. |
