Where can food handlers smoke or eat?

Food handlers are allowed to smoke or eat only in designated areas to maintain food safety and hygiene standards. These designated areas are typically located away from food preparation, storage, and service areas. The purpose of this policy is to minimize the risk of contamination from food handlers' personal habits, ensuring that food remains safe for consumption.

By having specific areas where food handlers can take breaks to smoke or eat, the likelihood of introducing pathogens or foreign materials into the food handling zones is significantly reduced. It also helps to maintain a clean and sanitary environment, aligning with food safety regulations that are crucial for preventing foodborne illnesses.

The other locations mentioned, such as the food prep and storage areas, as well as the dishwashing area, are not suitable for eating or smoking because they pose a high risk for contamination and compromise the overall safety of food products.