OAR 291-061-0290
Lavatory Facilities


Adequate, convenient, clean handwashing facilities for all personnel shall be provided, including hot and cold or tempered (80-120 degrees F.) running water, soap and sanitary towels in each food preparation and food service area.


Sanitary towel dispensers or hot air blowers shall be provided at all times. The use of common towels is prohibited.


Utensil washing and food preparation sinks shall not be used for handwashing, except that prerinse sinks in the dishwashing area may be used to wash hands and shall be equipped with soap and sanitary towels and posted with a handwashing sign.


No employee shall resume work after using the toilet room without first washing hands.


Handwashing must be thoroughly done before beginning work and must be repeated upon any change of tasks; handling of unwashed or raw foods; after cleaning jobs; or after coughing, sneezing, scratching or other activity that could contaminate the hands.

Source: Rule 291-061-0290 — Lavatory Facilities, https://secure.­sos.­state.­or.­us/oard/view.­action?ruleNumber=291-061-0290.

Last Updated

Jun. 8, 2021

Rule 291-061-0290’s source at or​.us