A manager sees a cook rinsing a cutting board in the handwashing sink. Why is this a violation?
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 violation is the use, not the dimensions: a board that fits is still prohibited. Nor is the water the issue, since a handwashing sink is required to deliver water of at least 85°F through a mixing valve or combination faucet (FDA Food Code §5-202.12), and wasted water is not what the Food Code is regulating here. Equipment must be cleaned in a designated warewashing or prep sink instead.
Law Reference: FDA Food Code §5-205.11Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
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