Personal HygieneQuestion 60 of 319
A cook finishes portioning raw ground beef and is asked to plate a green salad. What is the correct procedure?
a.Rinse the gloves in the prep sink and continue
b.Wipe the gloves on a clean apron and continue
c.Remove the gloves, wash hands, then put on a new pair before touching the salad
d.Spray the gloves with sanitizer and continue
Explanation
Gloves are single-task barriers. After handling raw meat, both the gloves and the hands underneath are considered contaminated; hands must be washed and fresh gloves donned for the RTE salad.
Law Reference: Cal. H&S Code §113961Practice all 319 questions free — no signup required.
Related questions on this topic
- After rinsing and drying with a single-use paper towel, what should the employee do next at the sink?
- California prohibits food employees from touching ready-to-eat foods with their bare hands. Which of the following counts as a ready-to-eat food?
- When may a food employee use hand sanitizer instead of soap and warm water?
- How often must single-use gloves be changed at a minimum during continuous use?
- Which of the following is required for food employees who work with exposed ready-to-eat foods?
- Which piece of jewelry is permitted on the hands or arms of a food employee handling exposed food?
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