New York City Food Protection Practice Test

What must be included at hand wash sinks?

1. Only hot running water

2. Soap, hot and cold running water, and disposable towels

3. Cold water only and towels

4. Liquid soap and a bar of soap

The correct answer is: Soap, hot and cold running water, and disposable towels

The choice stating that hand wash sinks must include soap, hot and cold running water, and disposable towels is correct because it encompasses the essential elements needed for effective handwashing in a food preparation environment. For proper hygiene, handwashing sinks must provide both hot and cold running water, as this supports effective cleaning by allowing individuals to adjust the water temperature to their preference. Soap is vital for breaking down grease, dirt, and pathogens on the skin, ensuring a thorough wash. Disposable towels are important for drying hands, as they help prevent cross-contamination that can occur with shared cloth towels. Having these elements readily available encourages frequent handwashing, which is crucial for maintaining food safety and reducing the risk of foodborne illnesses. While other options may touch on some components related to washing hands, they do not provide a complete set of requirements necessary for a sink designated for handwashing in food service areas.