Contamination & HygieneQuestion 88 of 240
Under NYC rules, when a worker prepares ready-to-eat food such as a sandwich or salad, how may they handle it?
a.With clean bare hands only
b.With bare hands after washing for 10 seconds
c.With bare hands as long as they use hand sanitizer
d.Using single-use gloves, tongs, deli tissue, or other utensils — no bare-hand contact
Explanation
NYC prohibits bare-hand contact with ready-to-eat food; workers must use gloves, tongs, deli tissue, or other utensils. This barrier keeps pathogens from hands, such as Norovirus and Hepatitis A, off food that will not be cooked again. Handwashing is still required before putting on gloves or handling any utensils.
Law Reference: NYC Health Code Article 81Practice all 240 questions free — no signup required.
Related questions on this topic
- Which of the following is one of the Big 9 major food allergens that must be disclosed to guests?
- A guest tells the server she has a severe peanut allergy. What is the correct action?
- Cross-contact of an allergen is BEST described as:
- A cook at a deli is about to build several ready-to-eat wraps by hand because the tongs are dirty. What should the supervisor do?
- How long should a food worker scrub their hands with soap during proper handwashing?
- Which sequence describes correct handwashing steps?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against NYC Food Protection Certificate Exam · How we review