What is an example of a low violation?

In food safety management, a low violation typically refers to practices that pose a lower risk of causing foodborne illnesses or contamination.

In this scenario, hand sinks stocked with soap represents a critical practice for maintaining hygiene. Ensuring that handwashing facilities are readily equipped with soap is vital for promoting proper handwashing among staff, which significantly reduces the risk of pathogen transfer in food preparation areas. This practice supports the overall goal of maintaining food safety standards and protecting public health.

The other options highlight concerns that could lead to higher risk evaluations within a food safety context. For instance, having ready-to-eat food stored above raw meat poses a serious risk of cross-contamination, while ensuring that sanitizer is available at the correct concentration is crucial for effective sanitation but may not qualify as a low violation if other safety practices are neglected. Similarly, the presence of wet towels outside of a sanitizer bucket suggests improper sanitation and hygiene practices that can lead to violations.