A manager sees a cook rinsing a cutting board in the handwashing sink. Why is this a violation?
a.Handwashing sinks may be used only for handwashing, not for washing equipment, food, or dumping liquids
b.The Food Code bars washing any item larger than the handwashing sink basin, and a cutting board exceeds it
c.Handwashing sink faucets are capped at 100°F and shut off automatically after ten seconds of flow
d.Rinsing equipment there wastes the potable water, heated, treated, and paid for by the operation
解析
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.
法律依据: FDA Food Code §5-205.11免费刷完整 500 道题库 — 无需注册。
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同考点相关题目
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- A prep cook finishes cutting raw chicken and is about to start chopping lettuce for salads. What must the cook do first?
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- 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?
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