AS 4674-2004 Design, Construction and Fit-out of Food Premises
Section 4: Fixtures, fittings and equipment – AS 4674-2004 Design, Construction and Fit-out of Food Premises

AS 4674-2004 Design, Construction and Fit-out of Food Premises 4.4.3: 4.4.3 Specific design requirements for hand basins

The gap between spout and bowl lets staff wash hands and arms. All hand basins have hands free taps. Each basin has a dispenser for single use paper or cloth towels (or an automatic single portion dispenser), or another effective drying method that does not transfer pathogens to hands or arms, and a receptacle for used towels; air dryers alone are not permitted (a note recommends single use towels, with or without air dryers).

Maintained by Gerard Blokdyk

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