A cashier at a panadería handles money at the register, then is asked to bag fresh pan dulce with her hands. What is the food safety concern and correct step?
a.She should wipe her hands on a fresh apron and keep bagging, since changing aprons replaces a hand wash
b.She only needs to wash her hands at the start of the shift and after each scheduled break, then bag the bread bare-handed
c.There is no concern, because the pan dulce was baked this morning and the oven heat (a kill step) covers the counter
d.Money is dirty; she must wash her hands (and ideally use tissue or gloves) before touching the ready-to-eat bread
解析
Handling money contaminates the hands, so a cashier must wash her hands, and use deli tissue, a utensil, or gloves, before handling ready-to-eat pan dulce, because bare-hand contact with ready-to-eat food is prohibited. The bread was baked earlier and will not be cooked again, so the oven heat this morning protects nothing that is added at the counter now. Changing or wiping on an apron is not a hand wash, and money is exactly the kind of contamination event that requires a fresh wash rather than one wash per shift.
法律依据: FDA Food Code §2-301.14免费刷完整 500 道题库 — 无需注册。
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同考点相关题目
- A cook spills raw egg on the front of his apron early in the shift. What should he do?
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- After coughing into a tissue and throwing it away, what must a line cook do before handling food again?
- An employee who was excluded for vomiting and diarrhea wants to return to work. Under the Food Code, when can a food handler generally return after these symptoms?
- Which of these is a manager's responsibility (Person in Charge) regarding employee health under the Food Code?
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