What is essential to have at a handwashing sink in food service?

Having hot and cold water at a handwashing sink in food service is essential because proper handwashing practices require the use of water to effectively remove dirt, bacteria, and other contaminants from hands. The availability of both hot and cold water allows for temperature regulation, which can enhance the effectiveness of soap and aid in the removal of grease and other residues.

In the context of food safety, effective handwashing is critical in preventing foodborne illnesses. Employees must be able to wash their hands at a designated sink specifically for this purpose, ensuring they can maintain hygiene before handling food, after using the restroom, and during food preparation. The presence of soap and proper drying methods, often with disposable paper towels, should also be ensured alongside the water supply to fully comply with health regulations.

The other options do not provide the essential components for effective hand hygiene practices necessary in a food service setting.