Wendys Training Practice Test

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Where should a food handler wash his or her hands after prepping food?

  1. Designated sink for handwashing

  2. Dishwashing sink

  3. Utility sink

  4. Three-compartment sink

The correct answer is: Designated sink for handwashing

The correct choice is the designated sink for handwashing. This sink is specifically designed for the purpose of handwashing and is equipped with appropriate supplies, such as soap and disposable towels. Using a designated handwashing sink helps ensure that food handlers can effectively clean their hands, minimizing the risk of cross-contamination and ensuring food safety. Other sinks, such as dishwashing sinks, utility sinks, and three-compartment sinks, are intended for washing dishes, cleaning utensils, or rinsing equipment. These sinks may contain food residues or cleaning chemicals, making them unsuitable for hand hygiene. Therefore, using the designated handwashing sink is essential for maintaining proper sanitary practices in food preparation environments.

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