Indiana Employee Handwashing Poster

At least one convenient handwashing facility 
must be available for handwashing on site at 
all times	.  This facility must consist of, at 
least, a container with 100º F potable running 
water (via spigot if sinks won’t be utilized), a 
catch bucket for wastewater, soap, individual 
single-use paper towels, and a trash container 
for disposal of paper towels.  Employees must 
wash their hands at all necessary times during 
food preparation and service as specified in 
410 IAC 7-24, such as: 	
 
•  Prior to starting food handling activities 
•  After using the restroom 
• 	
After sneezing, coughing, blowing your 
nose, eating, drinking, smoking, or 
touching a part of the body 
•  After touching an open sore, boil, or cut 
•  After handling money or other soiled items 
• 
After taking out the trash or following any 
activity during which hands may have 
become contaminated. 	
Facilities must have provisions available to wash, rinse, and sanitize multi-use utensils, dishware 
and equipment used for food preparation at the site.  Proper chemical sanitizer and the 
appropriate chemical test kit must be provided and used	
at each site.   All dishes and utensils 
must be air-dried. 
PROPER SET-UP 	
PROPER SANITIZER CONCENTRATIONS 
 
         	
 Chlorine                Quaternary Ammonia                      Iodine 	
        25-200 ppm*     200 ppm*             12.5-25 ppm*	  
 
* or as otherwise indicated by the Code of Federal Regulations (CFR) or by the manufacturer 
of the product. 	
 100º F 	
For complete information 
regarding handwashing and 
dishwashing requirements see 
410 IAC 7-24	
.