A prep cook finishes cutting raw chicken and is about to start chopping lettuce for salads. What must the cook do first?
a.Change to a clean apron, since a fresh apron blocks any transfer from the raw chicken
b.Spray the hands with a chlorine sanitizer solution, which kills Salmonella without a wash
c.Wash hands, because hands must be washed after handling raw meat and before working with other food
d.Rinse the hands under warm running water alone, since no soil is visible on them
解析
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. Changing to a clean apron is good practice but does nothing about the hands that touched the chicken. A chlorine sanitizer spray is not approved in place of a wash and cannot cut through the soil that shields pathogens, and warm water alone removes neither: hands that carry Salmonella often show no visible soil. Only soap, warm water, and 20 seconds of scrubbing do the job.
法律依据: FDA Food Code §2-301.14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
- 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.
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