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| Section | Objectives |
|---|---|
| Topic 1: Providing Safe Food | - Foodborne illnesses
|
| Topic 2: The Microworld | - Contaminants and pathogens
|
| Topic 3: Safe Facilities and Equipment | - Facility requirements
|
| Topic 4: The Safe Food Handler | - Employee food safety responsibilities
|
| Topic 5: Cleaning and Sanitizing | - Facility sanitation
|
| Topic 6: The Flow of Food | - Food handling procedures
|
| Topic 7: Integrated Pest Management | - Pest prevention
|
| Topic 8: Contamination, Food Allergens, and Foodborne Illness | - Preventing contamination
|
| Topic 9: Food Safety Management Systems | - Active managerial control
|
| Topic 10: Cleaning Up After Emergencies | - Emergency response procedures
|
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NEW QUESTION # 91
Before which activity should a food handler apply gloves?
Answer: D
Explanation:
Single-use gloves serve as a critical barrier between the food handler's hands andready-to-eat (RTE) food.
According to the FDA Food Code, gloves must be worn whenever a food handler is touching RTE food with their bare hands. While carrots may eventually be cooked, "raw carrots" are often served as sticks or in salads without further cooking. Even if they are to be cooked later, the standard practice in a professional kitchen is to use gloves when preparing fresh produce to minimize the introduction of pathogens.
The other activities listed-taking out trash (Option A), opening a cooler (Option B), and receiving a delivery (Option C)-do not involve direct contact with exposed RTE food. In fact, wearing gloves for these tasks can lead to a false sense of security and actually increase the risk of cross-contamination if the handler then touches food without changing them. The correct sequence for applying gloves is: (1) Wash hands thoroughly, (2) Select the correct glove size, (3) Pull them on, and (4) Check for rips or tears. Gloves must be changed at least every four hours, when switching tasks, or if they become soiled or torn. By applying gloves specifically for "handling raw carrots," the food handler ensures that no pathogens from their skin or environment are transferred to a product that a guest may consume raw.
NEW QUESTION # 92
A cook checks the temperature of soup being held for service, and it is $130
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