Section 112.130 - What requirements apply for hand-washing facilities?All of the following requirements apply to hand-washing facilities:
(a) You must provide personnel with adequate, readily accessible hand-washing facilities during growing activities that take place in a fully-enclosed building, and during covered harvest, packing, or holding activities.(b) Your hand-washing facilities must be furnished with:(1) Soap (or other effective surfactant);(2) Running water that satisfies the requirements of § 112.44(a) for water used to wash hands; and(3) Adequate drying devices (such as single service towels, sanitary towel service, or electric hand dryers).(c) You must provide for appropriate disposal of waste (for example, waste water and used single-service towels) associated with a hand-washing facility and take appropriate measures to prevent waste water from a hand-washing facility from contaminating covered produce, food contact surfaces, areas used for a covered activity, agricultural water sources, and agricultural water distribution systems with known or reasonably foreseeable hazards.(d) You may not use antiseptic hand rubs as a substitute for soap (or other effective surfactant) and water.