ServSafe Manager Practice Exam

After handling dirty dishes, a server washes their hands in the three-compartment sink. Is this acceptable?

1. Yes, it's allowed

2. No, hands should only be washed in a designated handwashing sink.

3. Yes, if soap is used

4. No, but it should be rinsed afterwards

The correct answer is: No, hands should only be washed in a designated handwashing sink.

Washing hands in a designated handwashing sink is essential for maintaining proper hygiene practices in food service environments. This requirement is in place because these sinks are designed specifically for handwashing, equipped with the necessary supplies such as soap, hot and cold running water, and hands-free drying methods. Using a three-compartment sink, which is intended for washing, rinsing, and sanitizing dishes and utensils, poses a risk of cross-contamination and does not ensure that the hands are effectively cleaned to remove any food particles, chemicals, or pathogens that may have been on the dishes. By using the handwashing sink, food employees ensure that their hands are properly cleaned in an area designated for that purpose, thereby adhering to health and safety regulations designed to prevent foodborne illnesses. This practice not only promotes personal hygiene but also protects the overall safety of the food being served.