Enough suitably located washing and toilet facilities are available so staff can keep a proper level of personal hygiene without contaminating food, and they are not used for other purposes such as storing food or food contact items. They include means of washing and drying hands with soap (liquid soap preferred), wash basins and, where appropriate, hot and cold or temperature controlled water; hygienically designed basins, preferably with hands-free taps, or otherwise with measures to limit contamination from taps; and changing facilities where needed. Handwashing basins are not used to wash food or utensils.
This control maps to 5 controls across 3 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.
Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.
The graph holds this control, the 5 it maps to, and the evidence behind each claim, over MCP and REST.