Washrooms and hand washing facilities
 27. (1) In this section, “person at a meat plant” includes the operator of the plant and the operator’s employees at the plant.  O. Reg. 221/05, s. 15. (2) The washroom facilities and hand washing facilities required under this section shall be accessible to inspectors.  O. Reg. 221/05, s. 15. (3) In every killing room and room where carcasses are dressed in a slaughter plant and in every room in a meat plant where meat products are processed or handled, there shall be hand washing facilities at which, (a) the water is remote functioning or timed; (b) there are soap dispensers; and (c) there are single-use paper towel dispensers. O. Reg. 285/13, s. 16 (1). (3.1) The soap dispensers and paper towel dispensers in a hand washing facility shall be replenished periodically to maintain an adequate level of soap and paper towels at all times. O. Reg. 285/13, s. 16 (1). (3.2) The hand washing facilities in every room or area in which meat products are processed or handled, other than, in the case of a slaughter plant, the killing room and rooms or areas where carcasses are dressed, shall be directly drained hand washing facilities. O. Reg. 285/13, s. 16 (1). (4) Each washroom facility at a meat plant shall meet the following requirements: 1. It shall be capable of being kept clean and sanitary. 2. It shall be lit, heated and ventilated to the outside of the plant. 3. It shall be separate from and shall not lead directly into any room where carcasses, parts of carcasses or meat products are prepared, packaged, labelled, refrigerated, stored or otherwise handled. 4. It shall be enclosed by floor to ceiling walls and full-length self-closing doors. 5. It shall be equipped with hand washing facilities that are equipped with soap dispensers and with single-use paper towel dispensers. 5.1 The hand washing facilities referred to in paragraph 5 shall be directly drained hand washing facilities at which the water is remote functioning or timed if they are used by persons who regularly work in the following areas of the meat plant: i. In the case of a slaughter plant, the killing room or a room where carcasses are dressed. ii. An area where carcasses, parts of carcasses or meat products are received, processed, packaged, labelled, shipped, stored or otherwise handled. iii. An area where inedible materials or refuse are handled or stored. iv. A room where salted hides are stored, if the room is located in a building where food animals are slaughtered or carcasses, parts of carcasses or meat products are processed, packaged, labelled, handled or stored. 5.2 The soap dispensers and single-use paper towel dispensers referred to in paragraph 5 shall be replenished periodically to maintain an adequate level of soap and paper towels at all times. 6. It shall have notices instructing users to clean their hands with soap and water immediately after using toilets. 7. It shall be equipped with at least one toilet.  O. Reg. 221/05, s. 15; O. Reg. 285/13, s. 16 (2). (4.1) A slaughter plant shall have at least one washroom facility and, in the case of a slaughter plant at which 10 or more persons are working at any given time and that is at least 300 square metres in size, excluding the basement, shall have separate washroom facilities to serve each sex of persons working at the plant. O. Reg. 285/13, s. 16 (3). (5) In the case of a plant that only has one washroom facility that is for the use of all persons at the plant, the door to the washroom facility shall be capable of being locked from the inside.  O. Reg. 221/05, s. 15. (6), (7) Revoked: O. Reg. 285/13, s. 16 (4).