Australia Food Standards Code Standard 3.2.2 Food Safety Practices and General Requirements cl17: Clause 17 Hygiene of food handlers: duties of food businesses

For each food premises the business maintains easily accessible handwashing facilities, keeps warm running water and soap (or other items that clean hands thoroughly) at or near each one, ensures they are used only for washing hands, arms and face, and provides at or near each one single use towels or another drying method that will not transfer pathogens, plus a container for used towels where needed. The enforcement agency may approve in writing other use of handwashing facilities in premises used principally as a private dwelling, and may approve in writing that a business at temporary premises need not meet the warm running water, towel or used towel container requirements named in the approval.