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The four options are: A. Utility sink B. Service sink C. Bathroom sink D. Pan washing sink

According to the Food and Drug Administration (FDA) Food Code, handwashing facilities must be available for employees engaged in food preparation and related activities. These facilities should be conveniently located near the work stations and easily accessible to employees.

A. Utility sink: Utility sinks are typically used for cleaning large equipment and supplies, not for handwashing. However, if it is equipped with a faucet, soap, and paper towels, it can be used for handwashing. B. Service sink: Similar to utility sinks, service sinks are not typically intended for handwashing. They are used for disposing of liquid waste, cleaning large pots and pans, and thawing food. However, if it meets the handwashing facilities requirements, it can be used for handwashing. C. Bathroom sink: Bathroom sinks can be used for handwashing as they are specifically designed for that purpose. They should have a faucet, soap, and paper towels or a hand dryer. D. Pan washing sink: Pan washing sinks are designed for cleaning and sanitizing foodservice equipment and utensils, not for handwashing.

Based on the FDA Food Code requirements and the intended use of each sink, a bathroom sink is the most appropriate sink for a food worker to wash her hands. Utility sinks and service sinks can also be used if they meet the handwashing facilities requirements, but bathroom sinks are specifically designed for handwashing and are more likely to have the necessary amenities.