What is NOT a correct practice for handwashing in food service?

Using the handwashing sink solely for handwashing is an essential practice in food service. This ensures that the sink is dedicated to its intended purpose, which is to maintain proper hygiene and prevent cross-contamination. When a handwashing sink is used for other purposes, such as food preparation or cleaning, it can introduce harmful pathogens or contaminants that can compromise food safety. Therefore, maintaining the handwashing sink exclusively for handwashing helps ensure that employees can effectively wash their hands and reduce the risk of foodborne illnesses. The other practices listed, such as using both hot and cold water, properly disposing of single-service towels, and washing hands for a minimum of 20 seconds, are all standard hygiene protocols that promote hand hygiene in food service environments.