Whether hands free taps are required is down to the food safety certification standard your company is working to. Most will require it these days as it is good practice, so it would be advantageous to have them installed. Best thing to do would be to undergo some food hygiene and HACCP training to gain more of an understanding of what is required. To get things started with your HACCP plan the best thing to do is decide the process flow that takes place from receipt to dispatch and decide all of the food safety hazards that can occur at each step and then assess the likelihood and severity of the risk and then decide how you are going to control each hazard you identify. After that, you'll need to identify your CCPs and how you are going to monitor them.
Hope this helps you to get started.