Contamination & HygieneQuestion 111 of 240
Where should a food worker store their personal belongings, such as a coat and bag?
a.In a designated area away from food, utensils, and food-contact surfaces
b.On the prep table next to the food
c.Hanging over the handwashing sink
d.Inside the walk-in cooler with the food
Explanation
Personal items must be kept in a designated area away from food, equipment, and food-contact surfaces so they do not contaminate them. Storing coats or bags on prep tables, in coolers, or over sinks spreads dirt and pathogens. Keeping personal effects separate is a basic hygiene control.
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 →
Practice all 240 questions free — no signup required.
Own the complete NYC Food Protection Certificate guide — PDF + EPUB, $14.99 →
Related questions on this topic
- Which is the BEST way to prevent chemical contamination of food from cleaning products?
- A worker labels a menu item as 'nut-free' but it was fried in oil also used for breaded items containing tree nuts. Why is this dangerous?
- A cook wants to taste a sauce to check the seasoning. What is the sanitary method?
- A newly hired cook says he had diarrhea this morning but feels well enough to work. What should the supervisor do?
- Thawing raw shrimp drips onto trays of ready-to-eat cheese stored below it in the cooler. This situation is:
- Which practice best protects guests with allergies when a special order is placed?
Last reviewed: · editorial process
PrepPass team · Verified against NYC Food Protection Certificate Exam · How we review