Hand washing facilities must be provided so workers can maintain personal hygiene, for example after toilets, before and after meals, and after handling chemicals or greasy machinery. Usually one basin per 30 male workers and one per 30 female workers or part thereof, with more where work involves infectious substances or contaminants. Facilities should be accessible at all times to work, eating and toilet areas, separate from process troughs or sinks, have hot and cold water taps or temperature mixers, be weather-protected, supplied with non-irritating soap preferably from a dispenser and hygienic hand drying. Food preparation and health care have extra duties under health legislation, and where there are no fixed facilities alternatives such as a container with soap and paper towels, wipes or alcohol-based sanitiser should be available.
The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.