Document ID: chunk:federal_register_of_legislation:F2016L00421:reg:400:p7
Version: federal_register_of_legislation:F2016L00421
Segment Type: reg
Provision Reference: reg 400 (pt 7/21)
Character Range: 43931–46754

is carried out in locations where there are no hand washing facilities, workers should have access to alternative hand hygiene facilities, for example a water container with soap and paper towels, hand wipes or alcohol-based hand wash.

3.5              Dining facilities
Workers should be provided with access to hygienic dining facilities for eating their meals and for preparing and storing food. Depending on the type of workplace, a range of facilities may be appropriate, which could include a shared facility such as a canteen or cafeteria, a dedicated meals area or allowing time for mobile workers to access meal facilities.
A separate dining room should be provided if:
    * 10 or more workers usually eat at the workplace at the same time
    * there is a risk of substances or processes contaminating food.

Facilities for large static workplaces
A dedicated dining room should be provided that is protected from the weather and is separated from work processes, toilet facilities and any hazards (including noise, heat and atmospheric contaminants). It should be supplied with:
    * adequate numbers of tables and seats to accommodate each worker likely to use the dining room at one time
    * a sink with hot and cold water, washing utensils and detergent
    * an appliance for boiling water
    * crockery and cutlery
    * food warming appliances, such as a microwave oven
    * clean storage, including a refrigerator for storing perishable food
    * vermin-proof rubbish bins, which should be emptied at least daily.
Dining rooms should have 1 m² of clear space for each person likely to use the dining room at any one time. The clear space is calculated free of any furniture, fittings or obstructions such as pillars. This means that the size of a dining room for 10 workers should be 10 m² plus additional space for dining furniture, appliances and fittings such as sinks.

Facilities for small static workplaces
For some small workplaces, an area within the workplace for making tea and coffee and preparing and storing food might be all that is needed. The facility should be protected from the weather, be free of tools and work materials and be separated from toilet facilities and any hazards (including noise, heat and atmospheric contaminants). It should be supplied with:
    * seating
    * a sink with hot and cold water, washing utensils and detergent
    * an appliance for boiling water
    * clean storage, including a refrigerator for storing perishable food
    * vermin-proof rubbish bins, which should be emptied at least daily.

Mobile, temporary or remote workplaces
Where the work involves travelling between different workplaces, or is remote or seasonal, workers need reasonable access to dining facilities. This may involve organising rosters for mobile workers to ensure