Which statement is incorrect regarding food service employees' eating habits?

In the context of food safety and hygiene, the correct answer relates to the guidelines surrounding where food service employees can eat while on duty. It is standard practice in food service environments that employees are restricted to eating only in designated areas. This is to prevent contamination of food and surfaces in the food preparation areas, which could compromise food safety and health standards.

Allowing employees to eat in the kitchen, even with the use of napkins and utensils, poses a risk of spills and crumbs that can attract pests or introduce pathogens into areas where food is being prepared. This is why option B is identified as incorrect; it does not adhere to the established food safety protocols that prioritize maintaining a sanitary environment within food handling and preparation areas.

In contrast, the other options present standard practices: employees are usually required to wash their hands after eating to maintain hygiene, designated eating areas are established to separate dining from food preparation, and while there may be some restrictions based on shifts or workloads, generally, employees can eat during their breaks, but this is done in designated spaces rather than freely throughout the kitchen.