Texas Food Managers Certification Practice Exam

Which is the correct procedure for handwashing in a food establishment?

1. A cook washes their hands over the preparation sink with soap and running water and dries them with a paper hand towel

2. A cook washes their hands over the hand wash sink with soap and running water and dries them with a paper hand towel

3. A bartender washes their hands over a hand sink with soap and running water and dries them with a bar cloth

4. A chef uses hand sanitizer instead of washing with soap and water

The correct answer is: A cook washes their hands over the hand wash sink with soap and running water and dries them with a paper hand towel

The procedure for handwashing in a food establishment is critical to food safety and preventing the spread of pathogens. The correct procedure involves using a designated hand wash sink, not any other sink, to ensure that the area is specifically meant for hand hygiene and that there is no cross-contamination with food preparation activities. Using soap and running water is essential because the soap helps to remove dirt and bacteria, while the running water is necessary to wash away these contaminants effectively. After washing, drying hands with a paper towel is ideal because it can further reduce the number of bacteria that remain on the skin, and using a single-use towel helps maintain hygiene. This procedure is specifically designed to minimize any risk associated with improper handwashing that can lead to foodborne illnesses. Handwashing over a preparation sink or using cloth towels not designed for hand drying could introduce harmful bacteria back onto food surfaces or allow for recontamination. Additionally, relying solely on hand sanitizer is not a substitute for thorough handwashing, as it is less effective at removing certain types of germs and dirt.