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Answer :
Final answer:
A food handler should wash their hands at a sink specifically dedicated for handwashing. Handwashing is important for food safety and to prevent the spread of foodborne illnesses. The CDC recommends specific steps for effective handwashing.
Explanation:
A food handler should always wash his or her hands at a designated sink for handwashing after prepping food. A designated sink for handwashing is used solely for that purpose and helps prevent any cross-contamination that could occur from washing hands in a sink that is used for other tasks. Handwashing is critical to ensuring hygiene in any food preparation area as it can help prevent the spread of foodborne illnesses. The Centers for Disease Control and Prevention (CDC) recommends washing hands before, during, and after food handling.
The five steps of proper handwashing include wetting hands with clean running water, applying soap, scrubbing hands for at least 20 seconds, rinsing hands well under clean running water, and drying hands using a clean towel or air drying them.
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