What should a restaurant handwashing station include and where should it be located?

• A. Cold water only, soap, and a towel; near the storage area.
• B. Hot and cold running water, soap, and a hand-drying method; accessible to food prep areas.
• C. A basin with water, soap, and a brush; in the dining room.
• D. Sanitizer only; in a separate room.

Answer: (B)

Keeping hands clean is essential to prevent contamination during food preparation. A proper handwashing station must provide hot and cold running water, soap, and a reliable way to dry hands (like paper towels or an air dryer). It should be easily accessible to the areas where food is prepared, so staff can wash hands promptly without leaving the prep area. That combination—temperature-controlled water, soap, and a drying method, located near food prep—best supports effective hand hygiene.

The other scenarios fall short because they either omit hot water, lack a drying method, place the station in an inappropriate area (like the dining room or storage), or rely on sanitizer alone, which is not a substitute for handwashing with soap and water.