At a salad station, which method best complies with the no-bare-hand-contact rule when building ready-to-eat salads all shift?
a.Rinsing bare hands in the produce prep sink between salads instead of at the handwashing sink
b.Washing hands at the start and then building every salad with bare hands
c.Wearing single-use gloves and changing them between tasks, plus using tongs where practical
d.Keeping one pair of gloves on through the whole four-hour block, no matter which task comes next
解析
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.
法律依据: FDA Food Code §3-301.11免费刷完整 500 道题库 — 无需注册。
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
同考点相关题目
- 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?
- What is the correct ORDER of steps for proper handwashing?
- A cook at a carnicería handles raw pork, then answers his cell phone, and returns to portion cooked carnitas. How many handwashing opportunities did he miss if he washed at none of these points?
- To support proper handwashing, which sign is the Food Code widely associated with requiring at handwashing sinks used by food employees?
最近核对： · 审核流程
PrepPass 团队 · 依据官方资料核对 ServSafe Food Protection Manager Exam · 我们如何核对