Certified Dietary Manager (CDM) Practice Exam 2025 - Free CDM Practice Questions and Study Guide

Hand washing sinks should be located in convenient locations in the kitchen for easy access to food service staff. Placing them in strategic areas of the kitchen ensures that staff members can easily and frequently wash their hands during food preparation, helping to maintain proper hygiene standards and prevent the spread of foodborne illnesses. Having hand washing sinks by the entrance door, behind the cash register, or next to the manager's office would not be as practical or efficient for kitchen staff to access easily during food preparation tasks.