Personal HygieneQuestion 85 of 320
Where is a food handler permitted to wash their hands in the establishment?
a.In the mop/utility sink to save time
b.Only at a designated handwashing sink, never in a prep, utility, or dish sink
c.In any sink that has soap nearby
d.In the three-compartment warewashing sink
Explanation
Hands may be washed only at a sink designated for handwashing, not in sinks used to prepare food, wash dishes, or dump mop water, because those sinks can cross-contaminate hands or food. A handwashing sink must be stocked with warm running water, soap, and a way to dry hands. Convenience is never a reason to wash hands in a prep or utility sink.
Law Reference: FDA Food Code §2-301.15Practice all 320 questions free — no signup required.
Related questions on this topic
- 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?
- A manager sees a cook rinsing a cutting board in the handwashing sink. Why is this a violation?
- 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.
- A dishwasher tells the manager she has been diagnosed with a Norovirus infection. Under the Food Code, the manager must:
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against ServSafe Food Protection Manager Exam · How we review