A busy dishroom crew starts using the designated handwashing sink to rinse mops and thaw a few packs of shrimp. Why is this a problem?
a.Rinsing mops there draws down the hot water that the dish machine needs for its final sanitizing rinse
b.Handwashing sinks must be used only for handwashing and kept accessible, not for other tasks
c.The practice is acceptable as long as the crew cleans and sanitizes the basin afterward each time
d.Mops belong in the food-prep sink, and the shrimp may be thawed in any basin with running water
Explanation
A handwashing sink must be used only for washing hands and must be kept accessible and stocked at all times, so staff are never discouraged from washing up. Using it to rinse mops or thaw food blocks and contaminates it, undermining hand hygiene, and cleaning it afterward does not restore the access staff needed during the shift. Hot-water supply is not the issue. Mop water goes to a service or mop sink, and food is thawed by approved methods — never in a prep sink used for mops, and never in the handwashing sink.
Law Reference: FDA Food Code §5-205.11Practice all 500 questions free — no signup required.
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