What must wash basins be provided with by law?

• A. cold water only
• B. hot and cold water, soap and drying facilities
• C. drying facilities only
• D. only a single faucet

Answer: (B)

The key idea is that handwashing facilities in food premises must provide everything needed for effective hygiene: water, cleansing agents, and a way to dry hands. Having hot and cold running water, soap, and drying facilities ensures hands can be washed thoroughly and dried properly, which reduces the spread of microorganisms. Hot water helps loosen oils and soils, soap breaks them up and lifts microbes from the skin, and drying facilities prevent recontamination that can occur if hands remain damp. If any part is missing—just cold water, or drying without soap, or a basin with only a single faucet—hand hygiene isn’t reliably achieved, which is why the full combination is the correct requirement.