A CMC candidate is designing a kitchen layout for a new hotel restaurant. Which principle of kitchen design MOST directly supports food safety?
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A
Placing the pastry station adjacent to the raw protein prep area for efficiency
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B
Establishing a one-way flow from raw ingredient receiving through prep, cooking, and plating
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C
Maximizing shared equipment between raw and ready-to-eat stations to reduce costs
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D
Locating handwashing sinks only at the entrance to the kitchen