Hand washing
Features/Nourishment/Feature 41
- 38 Fruits and vegetables
- 39 Processed foods
- 40 Food allergies
- 41 Hand washing
- 42 Food contamination
- 43 Artificial ingredients
- 44 Nutritional information
- 45 Food advertising
- 46 Safe food preparation materials
- 47 Serving sizes
- 48 Special diets
- 49 Responsible food production
- 50 Food storage
- 51 Food production
- 52 Mindful eating
- P1 Food environment
- P7 Strategic Dining Design
Hand washing
Intent:
To reduce pathogen transmission by providing accessible and sanitary hand washing facilities.
Yes, this type of disposable soap dispenser is acceptable. The team should include in their operations schedule that these types of disposable bottles should not be reused or refilled at any point.
Yes, all bathroom and kitchen sinks are required to comply with the sink dimensions.
Yes. The project team will need to provide documentation confirming the project boundary concern.