If water has to be saved at a food stall, which measure is correct without reducing hygiene?

Correct answer: Use planned washing and water-saving tools

The direct answer is C: use planned washing and water-saving tools. Saving water in a food stall must never mean removing essential hygiene. First, plan washing so utensils are scraped and grouped, washing water is used efficiently, and cleaning is done in a sensible order. Second, use suitable water-saving tools such as spray nozzles or controlled-flow taps where practical. Third, keep handwashing, safe rinsing, and sanitation standards unchanged. Option C is correct because it combines resource efficiency with food safety. A is wrong because stopping cleaning can allow dirt and microorganisms to remain. B is wrong because storing dirty utensils increases contamination and makes later cleaning harder. D is wrong because handwashing is essential for preventing transfer of germs from hands to food. The aim is not to use no water; it is to use the necessary water carefully and avoid waste. Exam cue: whenever resources must be saved, choose an efficient method that does not sacrifice safety.