If hot water is unavailable in the ware-washing sink, which option can food establishments use to serve food?

When hot water is unavailable in the ware-washing sink, food establishments may opt for single-use utensils. This approach is crucial for maintaining food safety and preventing cross-contamination. Single-use utensils are designed for one-time use, meaning they minimize the risk of spreading harmful bacteria or viruses that could occur with reusable utensils that cannot be properly cleaned and sanitized without hot water.

Using single-use options ensures that food is served in a hygienic manner, especially in circumstances where proper washing cannot be guaranteed. This practice is especially relevant in maintaining compliance with health regulations aimed at protecting public health and ensuring safe food handling within the establishment.

In contrast, reusable utensils would pose a risk if they cannot be adequately cleaned, and plastic containers, while useful for packaging, do not necessarily pertain to utensils for serving food. The choice of catering meals only would also not universally apply, as this restricts the establishment's service options unnecessarily. Overall, opting for single-use utensils effectively addresses hygiene and safety concerns when hot water is not available for proper cleaning.