Contamination & HygieneCâu 91 / 240
Which sequence describes correct handwashing steps?
a.Rinse, dry, apply soap, scrub
b.Wet hands, apply soap, scrub at least 20 seconds, rinse, dry with a single-use towel
c.Apply sanitizer, wipe on apron, rinse
d.Soap, scrub 5 seconds, shake dry
Giải thích
Correct handwashing is: wet hands with warm running water, apply soap, scrub all surfaces for at least 20 seconds, rinse thoroughly, and dry with a single-use paper towel or hand dryer. Drying on an apron or clothing re-contaminates the hands. Hand sanitizer may be used only after washing, never in place of it.
Trích dẫn luật: NYC Health Code Article 81Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- Under NYC rules, when a worker prepares ready-to-eat food such as a sandwich or salad, how may they handle it?
- 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 of the following is a moment when a food worker MUST wash their hands?
- A cashier handles money and then, without washing, goes to plate ready-to-eat pastries with tongs. What is the problem?
- A line cook is eating a snack and drinking from an open cup while standing at the prep station. What does NYC food-safety practice require?
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