Personal HygieneQuestion 84 of 320
A manager sees a cook rinsing a cutting board in the handwashing sink. Why is this a violation?
a.Handwashing sinks are too small for boards
b.The sink water is not hot enough
c.It wastes water
d.Handwashing sinks may be used only for handwashing, not for washing equipment, food, or dumping liquids
Explanation
A handwashing sink must be used only for washing hands; it may not be used to rinse equipment, prep food, or dump mop water, because doing so can contaminate the sink and discourage proper handwashing. The problem is not the sink size or water temperature. Equipment must be cleaned in a designated warewashing or prep sink instead.
Law Reference: FDA Food Code §5-205.11Practice all 320 questions free — no signup required.
Related questions on this topic
- A cook at a taquería assembles cold chicken tacos, placing shredded chicken, cilantro, and onion directly onto tortillas that will be served without further cooking. How should the cook handle this ready-to-eat food?
- According to the FDA Food Code, what is the minimum total time a food handler should spend washing hands, from wetting to drying?
- A prep cook finishes cutting raw chicken and is about to start chopping lettuce for salads. What must the cook do first?
- Where is a food handler permitted to wash their hands in the establishment?
- A cook wearing single-use gloves takes out the trash, comes back, and starts plating salads with the same gloves. What is the correct practice?
- When must single-use gloves be changed during food preparation? Select the best answer.
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against ServSafe Food Protection Manager Exam · How we review