When used properly, sinks wash dirt and other contaminants from food before preparation.
Sinks designated for food preparation should not be used for handwashing or warewashing.
It is crucial that all service sink faucets have a vacuum breaker to prevent backflow, which is an unsanitary consequence.
Install NSF-rated sinks whenever possible. These must be manufactured with radius seams, coved corners and integrally welded drain boards for the most effective sanitation.