What is required for the safe cleaning of hands, food, and equipment?

Potable water is the correct answer because it refers to water that is safe for humans to drink and is free from harmful contaminants. In the context of food safety, using potable water is essential for cleaning hands, food, and equipment to prevent the introduction of pathogens and ensure that food products remain safe for consumption. It meets health regulations and standards, ensuring that any cleaning process does not inadvertently contaminate food or food-contact surfaces.

The other options may not provide the necessary assurance of safety. Tap water, for example, can vary in quality and may not always be free from contaminants. Boiled water, while it is safe to drink, may not be practical for all cleaning applications and can take time to cool before use. Filtered water, similarly, may reduce some contaminants but does not guarantee that all harmful bacteria or pathogens are eliminated. Thus, using potable water is the best practice for ensuring safety in food handling and preparation processes.