At a salad station, which method best complies with the no-bare-hand-contact rule when building ready-to-eat salads all shift?
a.Rinsing bare hands in the produce prep sink between salads instead of at the handwashing sink
b.Washing hands at the start and then building every salad with bare hands
c.Wearing single-use gloves and changing them between tasks, plus using tongs where practical
d.Keeping one pair of gloves on through the whole four-hour block, no matter which task comes next
Explanation
The best compliance is to use single-use gloves (or utensils like tongs) and change gloves between tasks, when torn or soiled, and at least every four hours, keeping bare hands off the ready-to-eat greens. Washing once at the start and then building salads bare-handed breaks the no-bare-hand rule for the rest of the shift. A produce prep sink is not a handwashing sink, so rinsing there spreads contamination, and holding one pair of gloves through a task change carries whatever the previous task left on them.
Law Reference: FDA Food Code §3-301.11Practice all 500 questions free — no signup required.
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