Good Agricultural Practices Manual
2.3 Toilet and Hand Washing
If clean, well-stocked and properly functioning toilet and hand
washing facilities are not available, workers, visitors and customers can cause
This Good Agricultural Practice applies to:
where milk, eggs, honey, fruit or vegetables are produced. It does not include
personal residence facilities.
What needs to be done
Make sure workers,
visitors and customers have easy access to clean,well-stocked, properly functioning
toilet and hand washing facilities.
How to do it
Number of toilet
and hand washing facilities
- When determining the number of toilets
and hand washing facilities to have on site, take into consideration the
- Number of workers
- Capacity of the toilet (for portable toilets).
a general rule of thumb of 1 toilet per 25 workers.
- Consider using portable
toilet and hand washing facilities if permanent facilities are not feasible or
are not available.
- Locate a sufficient number
of toilet and hand washing facilities in areas where they can be easily accessed
(within 400 metres of a work site or as the farm landscape allows) but where they
do not pose a risk of food contamination (e.g. away from a water source or harvesting,
handling, storage, packaging or shipping areas).
- Make sure toilet and hand washing facilities are properly designed, constructed,
maintained and ventilated, and kept clean. For more information, refer to 5.1
Cleaning and Sanitizing and in this manual 2.2
Drainage and Sewage Systems
- Stock toilet and hand washing facilities
with adequate supplies of soap, potable water, hand sanitizing lotions or wipes,
toilet paper and single use towels. Check facilities frequently to make sure they
are well stocked.
- Provide durable and cleanable waste containers. Collect
and dispose of trash regularly so it doesn't become a contamination hazard.
When sanitation facilities are serviced, take precautions to ensure that waste
does not drain into fields or run off into a water source.
what to do in the event of a spill from a portable toilet to prevent cross-contamination
of food or production areas.
In case of emergency
a list of plumbers and/or portable toilet and hand washing facility rental companies
in case there is a need for emergency repair or replacement of the facilities.
Records to keep
Toilet and Hand Washing Facilities Cleaning
Record. We have provided a record
template for your use in the Training and Support Tools section. A printable
version is also available.
If you need an audit
prepared for the auditor to:
- Observe whether a sufficient number
of toilets and hand washing facilities are available
- Observe whether
portable toilet and hand washing facilities are easily accessed and do not pose
a risk of contamination
- Observe whether toilet and hand washing facilities
are adequately stocked and clean
- Possibly review Toilet and Hand Washing
Facilities Cleaning Records
Laws and regulations that
There are few laws that impact on food safety requiring toilet facilities
and hand washing areas in agricultural production. Generally, these requirements
are laid out in laws regarding the processing of meat, fish and other food products,
including egg-grading stations, which are outside the scope of this document.
Food Premises Regulations under the Health Protection and Promotion
Act, R.R.O. 1990, Reg. 562-Food Premises Regulations specify requirements
for toilet facilities and hand washing areas. However, s. 3 provides that farms
selling only their own farm products in the form of honey, maple syrup or unprocessed
fruit, vegetables or grains are exempt from the requirements of s. 20 (1) (b)
and (c) and s. 68-82 of the act, which detail requirements for sanitary
facilities and other items, where they meet the following requirements:
- Only single-service articles are used.
- A supply of single-use commercially
packaged moist hand towelettes is provided for the personal hygiene of the employees.
- The eating or drinking area, if it exists, does not exceed 56 square
Did you know?
Providing clean and
readily accessible toilet and hand washing facilities is as important to on-farm
food safety as is training workers on proper hand washing techniques.
2.4 Farm Building Pest Management