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
Giải thích
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.
Trích dẫn luật: FDA Food Code §2-301.14Luyện miễn phí toàn bộ 500 câu hỏi — không cần đăng ký.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Câu hỏi liên quan cùng chủ đề
- A pantry cook has a persistent runny nose and keeps sneezing, but has no fever and no other symptom. What does the Food Code say?
- A line cook wants to keep a drink at his station during a long shift. Which arrangement does the Food Code allow?
- Where does the Food Code allow employees to eat a meal or use tobacco products?
- Which of these moments is specifically named in the Food Code as a time a food employee must wash hands?
- A busy cook pumps hand sanitizer onto visibly soiled hands and reaches for a tray of sliced fruit. What is wrong with this?
- A prep cook arrives with long acrylic nails painted red and is assigned to cut fruit. What does the Food Code require?
Cập nhật gần nhất: · quy trình kiểm tra
Đội ngũ PrepPass · Đối chiếu với ServSafe Food Protection Manager Exam · Quy trình kiểm tra