A designated employee break area must do all of the following except?

A designated employee break area is created to provide a space where employees can take necessary breaks while ensuring the safety and cleanliness of the food establishment. One of the key aspects of this designated area is that it must allow employees to eat during their breaks, thereby providing a comfortable environment for rest and nourishment (as reflected in the first option). Protecting the stored food is also a critical function of the break area, ensuring that no food contamination occurs as a result of employee breaks.

An important consideration is that the break area should not pose any risk to the food preparation areas or stored food. Therefore, maintaining a clean and designated space helps prevent cross-contamination and protects food safety.

Allowing employees to smoke inside the break area contradicts health and safety regulations. Smoking can contaminate the area and may expose food to harmful substances, which is why having a smoking area inside the food preparation environment is generally prohibited. Such regulations are in place to ensure food safety and to uphold sanitary practices within the establishment. This is why the choice to allow smoking inside the designated break area is not a requirement.