What are the rules for handwashing facilities in a fish processing plant that exports?

In Plain English

If you're processing fish for export, here's what you need to know about handwashing facilities:

  • Where to put them: You need handwashing stations in or near restrooms, and also in areas where food handlers work if there's a risk of them contaminating the fish with their hands.
  • What they need: Each station must have a sink with both warm or hot and cold drinkable (potable) water, and the taps must be hands-free. You also need hand sanitiser and a way to dry hands hygienically (like single-use towels).
  • What they're for: The handwashing facilities must be clearly marked for washing hands, arms, and faces only.

Detailed Explanation

The Export Control (Fish and Fish Products) Rules 2021 outline specific requirements for handwashing facilities in establishments processing fish for export.

  • Location: Section 4-7(3) and (4) and section 4-8(3) state that hand washing facilities must be provided:
    • In or adjacent to toilets
    • In or adjacent to areas where food handlers work if there is a risk that their hands may cause contamination of fish or fish products
  • Requirements: Section 4-7(5) and 4-8(4) detail the requirements for the facilities themselves:
    • An adequate supply of warm, or hot and cold, potable water over a sink equipped with hands-free operated taps
    • An adequate supply of suitable hand sanitising preparation
    • Suitable and sufficient hygienic means of drying hands
  • Signage: Section 4-7(5) also requires that the hand washing facilities must be clearly identified as for use for washing hands, arms and face only.
  • Potable Water: Section 1-6 of the Export Control (Fish and Fish Products) Rules 2021 defines potable water as water that is acceptable for human consumption and refers to the Australian Drinking Water Guidelines (2011) for further guidance.