Where should food handlers wash their hands?

Food handlers should wash their hands in a designated hand washing sink because these sinks are specifically designed for that purpose. They are usually equipped with features that promote proper hygiene, such as hands-free faucets, soap dispensers, and paper towel dispensers or hand dryers. The dedicated nature of these sinks helps prevent cross-contamination that could occur if food handlers used sinks intended for food preparation or dishwashing. Designated hand washing sinks ensure that food handlers can effectively wash their hands with soap and water, removing contaminants and reducing the risk of foodborne illnesses.

Using other sinks, such as three-compartment sinks or bathroom sinks, is not appropriate for hand washing in a food handling environment due to the higher likelihood of pathogens being present in those areas and the possibility of transferring food contaminants. Additionally, sinks not intended for hand washing may lack the necessary equipment to promote good hand hygiene practices.