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

A food handler should wash his or her hands in a designated sink for handwashing because these sinks are specifically designed to help prevent cross-contamination and ensure proper hygiene. Handwashing sinks are equipped with features that facilitate effective handwashing, such as warm water, soap, and sometimes paper towels or hand dryers, which aids in thorough cleaning of hands.

Using a food prep sink or service sink can lead to contamination of food or food-contact surfaces, as these sinks are intended for washing food items or cleaning utensils rather than for hand hygiene. Similarly, while restroom sinks may seem convenient, they may not provide the same sanitary conditions as designated handwashing sinks. Thus, using the proper facility is essential for maintaining food safety standards and preventing foodborne illnesses.