Texas Food Safety Managers Practice Test

What type of water must be used for handwashing in food service?

1. Potable

2. Distilled

3. Reclaimed

4. Spring

The correct answer is: Potable

Handwashing in food service must be conducted with potable water, which is water that is safe for human consumption. This is crucial because using non-potable water can introduce harmful pathogens and contaminants, posing serious health risks to both food handlers and consumers. Potable water meets the required health and safety standards, ensuring that hands are effectively washed and decontaminated before they handle food or food-related equipment. While distilled water is purified, it is often not necessary or practical for handwashing in a food service context. Reclaimed water, which has been treated for other uses, is not safe for human contact and cannot be used for cleaning hands in food-related environments. Spring water may be clean and safe, but it is not specifically regulated for food service use in the same way that potable water is. Therefore, the use of potable water is the only option that guarantees compliance with food safety regulations and maintains a safe environment in food handling operations.