Final answer:
The statement is false; a team member must use a designated hand sink, not a compartment sink, for proper hand hygiene to prevent contamination.
Step-by-step explanation:
The statement that a team member may wash hands at a hand sink or compartment sink is false. Proper handwashing procedures are crucial for preventing contamination and the spread of pathogens. In a professional or food service setting, it is particularly important to use a designated hand sink for handwashing. Hand sinks are specifically designed for cleaning hands and are usually equipped with soap and warm running water. Compartment sinks, on the other hand, are typically reserved for washing dishes or food preparation items and may not maintain the same sanitary standards necessary for effective hand hygiene.