A cook carries a stack of dirty sauté pans to the dish pit and heads back to the line to finish a plate. What must he do first?
a.Wash his hands after handling the soiled equipment
b.Change his apron and tie back his hair again
c.Rinse his hands under warm water at the prep sink
d.Put on gloves without washing since he touched metal
Explanation
Handwashing is required after handling soiled equipment or utensils, because dirty pans carry food soil and the bacteria growing in it. A rinse without a cleaning compound does not meet the twenty-second procedure, and pulling gloves over contaminated hands moves the problem to the glove surface.
Law Reference: FDA Food Code §2-301.14Practice all 500 questions free — no signup required.
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