Final answer:
A food service establishment must have a properly equipped hand washing area, which includes a sink with clean water, soap, a drying method, waste disposal, and informative signage to ensure proper hygiene practices and prevent the spread of pathogens.
Step-by-step explanation:
For a food service establishment, it is crucial to have a proper hand washing area to maintain hygiene and prevent foodborne diseases. The five things required for a hand washing area include:
- A sink with clean, running water (either warm or cold).
- Soap to effectively remove dirt, bacteria, and other pathogens.
- A method to dry hands such as clean towels or a hot air blower.
- A waste receptacle for the proper disposal of used towels or other waste.
- Signage that encourages and instructs workers on the proper steps for handwashing.
Regular handwashing is a critical step to avoid the spread of pathogens, and a well-equipped hand washing area is essential in any food preparation setting to ensure the health and safety of both employees and customers.