Food and drink establishments need to offer sanitary facilities, which means handwashing facilities, latrines and urinals. The handwashing facility must have soap; a liquid soap is appropriate if this is available. Separate latrines for men and women are desirable. The number of these facilities depends on the number of clients visiting at peak hours. Generally, one handwashing facility and latrine for 30 clients is appropriate.
Food handlers should be provided with a separate latrine, handwashing and changing facilities at a convenient location. The availability of soap is essential for proper handwashing.