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.Spray the gloves with sanitizer and continue
b.Rinse the gloves in the prep sink and continue
c.Remove the gloves, wash hands, then put on a new pair before touching the salad
d.Wipe the gloves on a clean apron 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 §113961This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
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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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