What must washbasins be provided with (by law)?

• A. hot and cold water
• B. cold water only
• C. soap only
• D. hot and cold water, soap and drying facilities

Answer: (D)

Having proper handwashing facilities is essential for food hygiene. Legally, washbasins in food premises must provide a continuous supply of hot and cold running water, soap to remove dirt and microbes, and a means to dry hands. This combination ensures hands can be washed effectively and dried thoroughly, which helps prevent cross-contamination when handling food or surfaces. Without soap or without drying facilities, hands can remain dirty or transfer moisture that promotes microbial spread. The option that includes hot and cold water, soap, and drying facilities matches what the law requires, whereas lacking any one of these elements would fail to meet the minimum legal and hygiene standards.