How often should handwashing stations be stocked with soap and towels?

Handwashing stations should be stocked with soap and towels continuously and as needed to ensure that employees can maintain proper hygiene at all times. This practice is critical in a food service environment, where the risk of contamination is high. Regularly stocking these stations helps to facilitate frequent handwashing, which is essential for preventing the spread of foodborne illnesses and maintaining food safety standards.

Having soap and towels readily available encourages staff to wash their hands as required, particularly before handling food, after using the restroom, and after any activity that may lead to contamination. If soap or towels are running low or are not available, it creates barriers to proper hand hygiene and increases the risk of cross-contamination. Therefore, a proactive approach in ensuring handwashing stations are always equipped is vital for ensuring the health and safety of both food handlers and consumers.