Question

During a design for a new​ kitchen, there was a discussion about the location for the new handwashing stations. The concern​ was, What must be considered to prevent​ cross-contamination? It was determined that the

A. handwashing sinks could be located only in the restrooms.
B.location of sink can be near​ food-contact areas if there are adequate barriers.
C.sink could not be in the prep area at all if there is any portable equipment there.
D. handwashing sink could be located only in the dishwashing area.

Answer 1

Correct choice would be (B) Placing handwashing sinks near food-contact areas can be permissible if proper barriers are in place to prevent potential contamination. This approach ensures that individuals can maintain proper hand hygiene while working in proximity to food-contact areas, as long as suitable measures are taken to avoid cross-contamination.

Answer 2

The best location for handwashing stations to prevent cross-contamination is near food-contact areas with adequate barriers, to encourage frequent and proper handwashing by staff, which is essential for public health.

Step-by-step explanation:

Preventing Cross-Contamination in Kitchen Design

To prevent cross-contamination, a key public health concern, the placement of handwashing stations in a kitchen must be carefully considered. Option B is the most appropriate: the location of a sink can be near food-contact areas if there are adequate barriers. This approach allows staff to wash hands easily after handling raw foods, using the restroom, and before preparing foods, thus avoiding pathogens transfer from unclean hands or surfaces. It is critical that the sink be accessible and that proper handwashing procedures are followed. These procedures include wetting hands with clean, running water (warm or cold), applying soap, lathering and scrubbing hands for at least 20 seconds, rinsing hands under clean, running water, and finally drying hands using a clean towel or air drying them.

For further prevention of cross-contamination, all food-contact surfaces, including the sink, must be regularly sanitized. Separate equipment and utensils should be used for raw and ready-to-eat foods, and food handlers must always practice proper handwashing, especially after using the toilet, handling garbage, or touching animals and their waste. By placing the sink accordingly and following sanitary guidelines, kitchen design can greatly reduce the likelihood of contamination and the spread of foodborne diseases like those caused by Salmonella.