An acceptable practice in a food facility is option b) using a clean, damp wiping cloth to polish customer utensils and glassware.
In order to avoid contamination and food-borne illnesses, food safety refers to the conditions and procedures that maintain the quality of food. The United States Department of Agriculture's (USDA) Food Safety and Inspection Service informs people about the value of handling food safely and offers advice on how to lower the likelihood of contracting foodborne illnesses.
The Five Keys to Safer Food's main takeaways are to always keep things clean, to always keep raw and cooked food separate, to always cook fully, to always maintain food at a safe temperature, and to always use safe water and raw materials. A preventable and underreported public health issue is foodborne infections. These conditions have a negative impact on public health and greatly raise the price of medical care. They also provide a significant obstacle for some groups of people.
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