Checklist
 

Running through this list and taking action now could save you hassle, inconvenience, a fine and even imprisonment - and it will ensure your staff, visitors and customers are a good deal happier as well!
 
As you can see the Law on Loos is an ever evolving discipline, with food and health and safety laws requiring adequate provision.

The Workplace (Health and Safety and Welfare) Regulations 1992 have tidied up some outdated regulations and created an important framework, but they, like all laws, are open to interpretation.

The best guide you have to protecting yourself is to look at your washrooms through the eyes of an Environmental Health or HSE Enforcement Officer.

While the attitudes of officers do vary, the following list is typical of the checks they will be making on your facilities.

1. Are there enough facilities for staff and customers?
2. Is everything clean - particularly fixtures, fittings and edges of the floor     and urinals?
3. Are there any maintenance defects such as cracked tiles/washbasins,     flaking paint, mould, corroded pipes or damaged trunking?
4. Are all drains running free?
5. Is hot and cold water supplied to all washstations? Are they too hot or too     cold?
6. Are there adequate supplies of soap? Liquid bactericidal is recommended -     particularly for catering premises.
7. Are there adequate hand drying facilities? Roller towels, paper or     laundered towel dispensers are recommended. Active hand drying with     single use of towel should be used for catering staff.
8. Is there adequate ventilation, and are there ventilated spaces between     WCs and public areas?
9. Is there adequate lighting throughout?
10. Do cisterns meet requirements to prevent water wastage and back      syphonage?
11. Are feminine hygiene disposal facilities provided for female staff and      customers?
12. Is the general impression of a tidy and hygienic washroom, with fresh and      adequate supplies of toiIet tissue etc. no open storage and no adverse      odours?
13. Are the facilities accessible and usable for employees with disabilities?
14. Is a thorough cleansing regime carried out regularly?

BEST PRACTICE

The best way to stay the right side of the law is to put into action a policy of 'Best Practice'.

Best practice should be the aim of every organisation as it means quite simply using the best products and the best working methods in order to ensure the highest standards of hygiene.

Although it is not a legal requirement, more and more businesses are finding that their customers are demanding proof that best practice is being carried out at every level of production before they are prepared to place orders.

By taking the advice of your Environmental Health or HSE officer you can implement best practice and stay ahead of legislation - and your competition.