Vệ sinh Cá nhânCâu 83 / 320
A prep cook finishes cutting raw chicken and is about to start chopping lettuce for salads. What must the cook do first?
a.Change aprons only
b.Wash hands, because hands must be washed after handling raw meat and before working with other food
c.Rinse hands with water only
d.Spray hands with sanitizer and continue
Giải thích
Hands must be washed after handling raw meat, poultry, or fish and before switching to ready-to-eat foods, to prevent cross-contamination with pathogens like Salmonella. A quick water rinse or a spray of sanitizer does not remove the load of pathogens the way soap, warm water, and 20 seconds of scrubbing do. Changing aprons alone does not address contaminated hands.
Trích dẫn luật: FDA Food Code §2-301.14Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- A cook at a taquería assembles cold chicken tacos, placing shredded chicken, cilantro, and onion directly onto tortillas that will be served without further cooking. How should the cook handle this ready-to-eat food?
- According to the FDA Food Code, what is the minimum total time a food handler should spend washing hands, from wetting to drying?
- A manager sees a cook rinsing a cutting board in the handwashing sink. Why is this a violation?
- Where is a food handler permitted to wash their hands in the establishment?
- A cook wearing single-use gloves takes out the trash, comes back, and starts plating salads with the same gloves. What is the correct practice?
- When must single-use gloves be changed during food preparation? Select the best answer.
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