Contamination & HygieneQuestion 100 of 240
Which of the following is proper work attire and grooming for a food worker?
a.Dangling bracelets and long painted nails
b.A clean uniform, minimal jewelry, short clean nails, and a clean apron removed before leaving the prep area
c.Wearing the apron into the restroom
d.A dirty apron worn from the day before
Explanation
Good hygiene means a clean outer garment, hair restrained, jewelry limited to a plain band, and fingernails kept short, clean, and unpolished. Aprons must be clean and removed before going to the restroom or taking out trash so they do not spread contamination. Dangling jewelry and long nails can harbor pathogens or fall into food.
Law Reference: NYC Health Code Article 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
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Related questions on this topic
- A server reports a sore throat accompanied by a fever. In an operation serving the general public, what is the correct action?
- What is the correct way for a cook to cover an infected cut on their finger before handling food?
- Why must food workers wear a hat, hairnet, or other effective hair restraint?
- A cook wears the same pair of single-use gloves to handle raw fish and then to plate a cooked, ready-to-eat dish. What is wrong?
- When should single-use gloves be changed?
- Which foodborne pathogen is most associated with infected workers who fail to wash their hands after using the restroom, and spreads easily through ready-to-eat food?
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