Where is a food handler permitted to wash their hands in the establishment?
a.In the mop sink whenever the handwashing sink is more than a few steps away
b.Only at a designated handwashing sink, never in a prep, utility, or dish sink
c.In any sink stocked with soap, single-use towels, and warm water, including the produce prep sink
d.In the third compartment of the warewashing sink, once the sanitizer is drained
解析
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. Distance is not an exception: a mop sink holds wastewater and is never an option, no matter how far away the hand sink is. Stocking soap, towels, and warm water at a produce prep sink does not convert it into a handwashing sink, and every compartment of the warewashing sink is for equipment, drained or not. A handwashing sink must be stocked with warm running water, soap, and a way to dry hands.
法律依据: FDA Food Code §2-301.15免费刷完整 500 道题库 — 无需注册。
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同考点相关题目
- 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:
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