Personal HygieneQuestion 120 of 320
A cook finishes handling raw ground beef and immediately needs to plate cooked, ready-to-eat quesadillas. To prevent cross-contamination, he must:
a.Just change gloves without washing
b.Wash his hands thoroughly (and put on clean gloves), because handling raw ground beef before ready-to-eat food requires handwashing
c.Rinse his hands with cold water only
d.Nothing, since the quesadillas are already cooked
Explanation
After handling raw ground beef, the cook must wash his hands thoroughly, and put on clean gloves, before plating the cooked, ready-to-eat quesadillas, to avoid transferring pathogens like STEC and Salmonella. Simply swapping gloves without washing leaves contaminated hands underneath, and a cold-water rinse does not sanitize. The quesadillas will not be cooked again, so contamination now reaches the guest.
Law Reference: FDA Food Code §2-301.14Practice all 320 questions free — no signup required.
Related questions on this topic
- During a slow shift, how often should a food handler still wash their hands?
- A food handler is diagnosed with a Shiga toxin-producing E. coli (STEC) infection. This is one of the Big 6, so the required action is to:
- A prep cook shows up wearing a fitness tracker and two bracelets. Before starting food prep, the manager should have her:
- Which of these is the MOST important reason food handlers must wash hands after using the restroom?
- A restaurant that serves a highly susceptible population (such as a hospital) has a food handler diagnosed with nontyphoidal Salmonella but showing no symptoms. What is required?
- A manager is training staff on personal hygiene. Which everyday habit is the single most effective way to prevent the spread of foodborne pathogens by employees?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against ServSafe Food Protection Manager Exam · How we review