Handwashing station facilities are the basic hygienic configuration of food enterprises. The hand hygiene wahing station help minimize the 

entry of external contaminants into the production area. Pathogens may be carried by employees on their clothing, personal belongings, or 

in the environment. By washing hands before entering, they greatly reduce the likelihood of bringing these contaminants into the food proce-

ssing area.

Although handwash facilities station have a single purpose and relatively simple functions, handwashing is the most basic hygiene and clea-

ning work for food companies. Without reasonable allocation of hand hygiene stations, there will be a lot of trouble in the future. Which plac-

es need to be equipped with hand washing facilities?

01

At the entrance of the workshop

One of the main reasons to install handwashing facilities station at entrances is to prevent cross-contamination. During food processing, con-

taminants can easily transfer from hands to food, causing foodborne illness. By providing employees with the means to wash their hands im-

mediately upon entering the facility, the risk of transferring pathogens from the external environment to production areas is significantly redu-

ced. This barrier is critical to maintaining a safe food handling environment.

   

Food safety regulations often require handwashing equipments in food production areas. Organizations such as the Food and Drug Adminis-

tration (FDA) and local health departments have strict guidelines in place to ensure compliance with health practices. By placing hand-wash-

ing stations at entrances, food facilities demonstrate their commitment to complying with these regulations, thereby facilitating smoother ins-

pections and audits.

02

Inside the workshop

2.1- Seasoning/cooking workshops

• Because this type of workshop involves a lot of manual operations, and employees have to handle both raw and cooked ingredients, 

so handwashing is crucial to eliminate pathogens and prevent contamination.

2.2- Workshops with high hygiene levels

• Workshops with high hygiene levels, such as inner packaging rooms, etc., have high hand hygiene requirements and require regular 

hand washing during the shift.

2.3- In the pre-processing workshop of meat products

• The raw materials are oily and the hands are dirty; in addition, employees handle raw meat, which may carry harmful pathogens. Hand 

washing helps eliminate germs and prevents contamination of other foods.

2.4- Large workshop

• The workshop is large and it is inconvenient for employees to leave the workshop. They have to walk a long way to wash their hands 

during the shift, so it is necessary to equip the workshop with hand-washing facilities.

  

03

Bathroom

Hand washing after using the restroom is critical to remove pathogens and prevent cross-contamination when employees return to food 

handling areas.

What do you need to consider when configuring?

01-Water temperature for hand washing

• warm water (about 43℃)

02-Hand disinfection

• chlorine-containing disinfectant (50-10ppm); quaternary ammonium salt disinfectant (400ppm)

03-Equipment (matching)

handwashing stations must contain which items
①Hands-free faucet

- Sensor

• Sensor-type automatic water faucet can reduce the risk of re-contamination after cleaning.
• 
  

- Temperature Control

• Easy-to-use hot and cold water controls ensure comfortable and effective cleaning.

②Soap dispenser

- Foaming soap:Soap dispensers should provide antibacterial liquid or foaming soap to effectively remove contaminants.

- Sensor device: Zero-contact automatic soap-dispensing device to minimize contact.

③Hand drying facilities

- Paper towel dispensers

• Disposable paper towels are preferred to promote hygiene and prevent cross-contamination. But in this case, you 

need to consider the issues of consumables and waste disposal.

- Air hand dryers

• Non-contact air hand dryers can be used, but they should be positioned to prevent air from blowing back into the washing 

area.

•   

④Disinfection station

-Hand sanitizer dispenser:Chlorine based disinfectant or recommended disinfectant is recommended.

⑤Clear identification hand hygiene sign

- Instructions

• Clearly visible instructions on proper handwashing methods should be posted near the facility.
• 
  

04-Number of handwashing wash station facilities:
Food companies often decide the number of handwashing facilities based on the following three aspects:

• Number of people entering the workshop in the same shift
• Time for employees to complete hand washing and disinfection operations
• When multiple employees enter the workshop, the handwashing-cleaning-drying-disinfection process is smooth.

Among them, the time it takes for employees to complete hand washing and disinfection operations depends on the following three factors:

• Hand washing--time for cleaning
• Drying time
• Disinfection time

Since food companies operate according to the seven-step handwashing method, the handwashing-cleaning time is relatively fixed. Therefore,

 the key points that affect the time for employees to complete handwashing and disinfection operations are: drying efficiency and disinfection 

efficiency

In view of the above factors considered, different food factories have different configuration quantities. Please feel free to discuss with us for 

more details.

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