What essential components must hand washing stations include according to food safety standards?

The correct choice highlights the essential components of hand washing stations as outlined by food safety standards. A hand washing station must include hot and cold running drinkable water, which ensures that temperatures can adequately remove bacteria and other pathogens from hands. The presence of soap is crucial as it effectively breaks down grease and helps in removing contaminants from the skin.

Additionally, having a way to dry hands is vital, with single-use paper towels or air dryers being the preferred methods because they help prevent recontamination of the hands after washing. The inclusion of a garbage can is also important for disposing of used paper towels to maintain cleanliness and prevent cross-contamination in the area. Lastly, a reminder sign serves to reinforce the importance of regular handwashing to staff, ensuring compliance and promoting good hygiene practices.

Other choices are less comprehensive. Some lack the required combination of both hot and cold running water, while others may omit the importance of a reminder sign or proper drying methods, thereby reducing effectiveness in promoting hand hygiene.