Handwashing

All food businesses in the Northern Territory must have a separate handwashing basin.

Your handwashing basin must be:

• designated for hand washing only
• connected to hot and cold running potable water through a single outlet
• of size that allows food handlers to easily move their hands and arms under the running water to effectively wash them
• have access to liquid soap, single-use paper towel and a bin for discarding used paper towel.

Location of handwashing basins

In your food business, handwashing basins must be located:

• in each separate area where unprotected food is handled
• next to any toilet facilities.

When to wash hands

When preparing food and drinks, you and your staff should regularly wash your hands.

Your hands must also be washed whenever they may be at risk of contaminating food or drinks.

This includes before handling any food and after:

• smoking
• coughing, sneezing or using a tissue
• eating or drinking
• touching your scalp, hair or body opening
• handling raw food and before handling ready-to-eat foods
• using the toilet
• handling garbage
• cleaning duties such as mopping
• handling animals or children.

How to wash hands

Step 1. Wet your hands with clean warm running water.

Step 2. Apply liquid soap.

Step 3. Rub your hands together with the soap - make sure you lather the back of your hands, between your fingers and under your nails.

Step 4. Under warm running water, scrub your hands for at least 20 seconds (humming ‘happy birthday’ twice is a good measure of this time).

Step 5. Rinse your hands under running warm water until all soap is removed.

Step 6. Dry your hands on clean single use paper towel.

More information

For more information, contact Environmental Health. Get their contact details on the NT Health website.