When can food handlers handle ready-to-eat food with their bare hands?

1) When the operation keeps detailed records of food preparation activities.

2) After food handlers have submitted their annual health check-up results and are free from illness.

3) Never. Food handlers must wear single-use gloves or use appropriate utensils when handling ready-to-eat food.

4) After the most recent inspection report when there are no critical violations.

Question

13-07-2024
Health

High School

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When can food handlers handle ready-to-eat food with their bare hands?

1) When the operation keeps detailed records of food preparation activities.

2) After food handlers have submitted their annual health check-up results and are free from illness.

3) Never. Food handlers must wear single-use gloves or use appropriate utensils when handling ready-to-eat food.

4) After the most recent inspection report when there are no critical violations.

Answer :

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Final answer:

Food handlers should never handle ready-to-eat food with their bare hands; they must wear gloves or use utensils instead. Therefore the correct answer is 3) Never. Food handlers must wear single-use gloves or use appropriate utensils when handling RTE food.

Explanation:

This is to prevent the potential spread of harmful bacteria and other microorganisms. Instead, they must wear single-use gloves or use appropriate utensils when handling RTE food. Food safety refers to the practices and procedures implemented to ensure that food is safe to eat, free from contamination, and poses minimal risk to consumer health. It encompasses various aspects of food handling, preparation, storage, and distribution to prevent foodborne illnesses and ensure food quality.

Foodborne illnesses are caused by consuming contaminated food or beverages contaminated with harmful bacteria, viruses, parasites, or chemical substances. Common pathogens include Salmonella, E. coli, Listeria, and Norovirus. Basic food safety principles include maintaining personal hygiene, preventing cross-contamination, cooking food to safe temperatures, chilling food promptly, and avoiding the consumption of raw or undercooked foods.

Proper handwashing, wearing clean clothing and aprons, covering wounds and cuts, and avoiding handling food when sick are essential aspects of personal hygiene to prevent contamination of food. Cross-contamination occurs when harmful pathogens are transferred from one surface or food to another. It can be prevented by using separate cutting boards for raw meat, poultry, seafood, and ready-to-eat foods, as well as by properly cleaning and sanitizing kitchen utensils and surfaces.