What is a critical violation regarding sanitation in food service?

A critical violation in food service sanitation refers to a practice that directly impacts food safety and can lead to foodborne illness. Not washing hands after bussing used tableware is considered a critical violation because it significantly increases the risk of cross-contamination. Employees may come into contact with bacteria, dirt, and other contaminants from the used tableware. If they do not wash their hands after handling these items, they can transfer these pathogens to clean dishes, food, or other surfaces, potentially leading to foodborne illnesses.

Proper hand hygiene is essential in food service environments because it minimizes the risk of transmitting harmful microorganisms. It is vital for employees to wash their hands at multiple times throughout their shift, especially after handling dirty items. This practice ensures that the food served to customers remains safe and that the overall sanitation standards of the establishment are upheld.