Section 001-332-19 - HAND-WASHING FACILITIESA. Hand-washing facilities shall be adequate and convenient, and provided with running water at a suitable temperature. Compliance with this requirement may be accomplished by providing:(1) A hand washing sink(s) and, where appropriate, hand-sanitizing facilities conveniently located in each room used for slaughter and processing. The hand washing sink shall be equipped to provide water at a temperature of at least 100ºF) through a mixing valve or combination faucet. Each sink shall be provided with hand soap, disposable towels and waste receptacle.(2) Readily understandable signs directing employees handling food, food equipment or food-packaging materials, to wash and, where appropriate, sanitize their hands before they start work, after each absence from post of duty, and when their hands may have become soiled or contaminated. These signs shall be posted in toilet rooms and in the processing room(s) and in all other areas where employees may handle such food, materials, or surfaces.01-001 C.M.R. ch. 332, § 19