Contamination & HygieneCâu 120 / 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
Giải thích
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.
Trích dẫn luật: NYC Health Code Article 81Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- Which practice best protects guests with allergies when a special order is placed?
- Which statement about hand sanitizer in a food establishment is correct?
- A physical hazard was reported when a customer bit into a bone fragment in a boneless chicken sandwich. How could this best be prevented?
- A cook finishes a cigarette in the alley and comes back to cut vegetables. What must happen first?
- Which of these describes a biological hazard?
- A worker returns from taking out the garbage. Before handling clean plates and food, they should:
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