What must a sketch of a food booth for a temporary event include?

A sketch of a food booth for a temporary event must include the location of handsink(s) and the layout of equipment because this information is crucial for ensuring compliance with health and safety regulations. Proper handwashing facilities are vital for maintaining hygiene and preventing foodborne illnesses, as they allow food handlers to wash their hands frequently. Additionally, the layout of equipment, such as cooking stations, serving areas, and storage, is important for efficient workflow and ensuring that food can be prepared and served safely. By visually representing these components, the sketch can help evaluators understand how the booth will operate and confirm that it adheres to necessary standards for food safety and sanitation at the event.