At a salad station, which method best complies with the no-bare-hand-contact rule when building ready-to-eat salads all shift?

Giải thích

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.