Contamination & HygieneQuestion 120 of 240
Why does a food establishment need an accessible handwashing sink stocked with soap and single-use towels in the food-prep area?
a.So workers can wash their hands frequently and properly, which prevents contamination of food
b.To wash produce
c.To fill cooking pots
d.To thaw frozen meat
Explanation
A dedicated handwashing sink with warm water, soap, and single-use towels must be accessible so workers can wash hands frequently and correctly. It is for handwashing only — not for washing produce, thawing meat, or filling pots, which would contaminate the sink. Easy access to handwashing is essential to preventing foodborne illness.
Law Reference: NYC Health Code Article 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
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