Final answer:
Hand-washing sinks must be located next to the food preparation area according to the NYC Health Code to ensure best hygiene practices, which includes following the CDC's five-step handwashing procedure.
Step-by-step explanation:
The NYC Health Code mandates that hand-washing sinks must be conveniently located next to the food preparation area. This requirement is crucial to maintaining high hygiene standards in food service facilities, where proper hand hygiene is essential to prevent the spread of germs and contamination of food. Handwashing is a fundamental practice for public health, particularly important in settings where food is handled. According to the Centers for Disease Control and Prevention (CDC), handwashing should be performed before, during, and after food handling, among other critical times.
Effective handwashing involves five steps, as recommended by the CDC: wetting hands with clean, running water; lathering soap on hands, including the backs of hands, between fingers, and under nails; scrubbing for at least 20 seconds; rinsing hands well under clean, running water; and drying hands using a clean towel or air drying. These steps are designed to reduce the transmission of infectious agents and ensure consumer safety in food establishments.