To prevent contamination by customers, where should customers not be allowed?

• A. Do not allow customers in non-public areas of the facility
• B. Allow customers anywhere
• C. Only in the kitchen
• D. In loading dock

Answer: (A)

Keeping customers out of non-public areas helps prevent contamination by limiting who has access to food preparation and storage spaces. In areas where foods are prepared, cooked, cooled, stored, or cleaned, only trained staff following proper hygiene should enter. Customers can unintentionally bring in germs, hair, or other contaminants, or touch surfaces and equipment, increasing the risk of cross-contamination. Directing customers to public areas like the dining space—or outside—reduces that risk and protects the safety of the food. Allowing access to spaces such as the kitchen or loading dock would expose those areas to contamination, so they should be restricted.