Question

3 multiple choice 0.1 points where should food handlers wash their hands? designated sink for handwashing utility sink prep sink three - compartment sink

Explanation:

Food handlers should use a designated handwashing sink to prevent cross - contamination. Utility sinks are for cleaning mops and other non - food items, prep sinks are for food preparation, and three - compartment sinks are for washing, rinsing, and sanitizing dishes.

Answer:

Designated sink for handwashing