Auditor's recommendations Look At: Look For: Personal hygien Position and location of handwash facilities ensure use by all personnel ctory 4.4.4 Similar handwashing facilities should be provided at designated places within the food processing area to encourage good personal hygiene disciplines Auditor's recommendations Look At Look For. Personal Hygiene Position and location of handwash facilities ensure use by all personnel Factory Plan 4.4.5"Hands free"knee, elbow or electronically operated sink units are required, with a good supply of potable running water water. Hand operated taps and ceramic sinks should be avoided because of their potential contamination risk Auditor's recommendations Look At: Look For. Handwash System Design Compliance to food safety requirements 4. 4.6 Adequate drying facilities must be provided e.g disposable paper towels. Open bins or foot operated lidded bins must be provided at all hand-wash facilities for the disposal of sanitary waste Auditors Recommendations. Look At Look For Handwash System Design Compliance to food safety requirements 4. 4.7 Hand-wash sinks and drying facilities must not be used for utensil or general cleaning purposes Auditor s recommendations Look A Look For. Handwash System Design Compliance to food safety requirements Separate utensil washing facilities available 4.4.8 Notices reminding staff of the handwashing requirements must be posted in each toilet, and by the urinal area, in break/canteen areas, at the hand wash sinks, and on every entrance door to the production areasAuditor’s Recommendations: Look At: Look For: Personal Hygiene Factory Plan Position and location of handwash facilities ensure use by all personnel 4.4.4 Similar handwashing facilities should be provided at designated places within the food processing area to encourage good personal hygiene disciplines. Auditor’s Recommendations: Look At: Look For: Personal Hygiene Factory Plan Position and location of handwash facilities ensure use by all personnel 4.4.5 “Hands free” knee, elbow or electronically operated sink units are required, with a good supply of potable running water water. Hand operated taps and ceramic sinks should be avoided because of their potential contamination risk. Auditor’s Recommendations: Look At: Look For: Handwash System Design Compliance to food safety requirements 4.4.6 Adequate drying facilities must be provided e.g disposable paper towels . Open bins or foot operated lidded bins must be provided at all hand-wash facilities for the disposal of sanitary waste. Auditor’s Recommendations: Look At: Look For: Handwash System Design Compliance to food safety requirements 4.4.7 Hand-wash sinks and drying facilities must not be used for utensil or general cleaning purposes. Auditor’s Recommendations: Look At: Look For: Handwash System Design Compliance to food safety requirements Separate utensil washing facilities available. 4.4.8 Notices reminding staff of the handwashing requirements must be posted in each toilet, and by the urinal area, in break/canteen areas, at the hand wash sinks, and on every entrance door to the production areas