How often should handwashing stations be checked and stocked with supplies?

Handwashing stations should be checked and stocked daily or as needed to ensure they are always available and functional for use. This is crucial for maintaining hygiene standards, especially in settings where food is prepared or where there is a risk of contamination. Daily checks ensure that soap, warm water, and paper towels are readily available, which encourages proper handwashing practices among staff and reduces the risk of spreading germs.

In environments like healthcare facilities or food service establishments, the frequency of checking and stocking supplies must align with the level of activity and the potential for contamination. Only checking once a week or once a month would not be sufficient, as supplies can run low or become contaminated more frequently than that. Similarly, relying solely on inspections to ensure handwashing stations are stocked may lead to lapses in hygiene practices between those inspections, which can pose significant health risks. Therefore, regular, proactive checks are essential for maintaining a clean and sanitary environment.