What should food workers use to touch food from display cases?

Instead of gloves, food handlers can use tongs, deli tissue, or other utensils that allow the food handler to transport food without contaminating it.

What should food workers use to handle ready to eat pastries?

Food employees can handle ready to eat foods by using any of the following utensils; tongs, forks, spoons, bakery or deli wraps, wax paper, scoops, spatulas, dispensing equipment, or single use disposable gloves.

How should the food worker protect the food she prepared from contamination?

To prevent cross-contamination, keep raw and ready-to-eat foods separate throughout storage and preparation. Food workers should clean and sanitize surfaces, equipment, and utensils between uses with different foods, especially after preparing raw meat.

What should food workers use to prevent cross contamination with ready to eat foods?

Disposable gloves are one possible way to prevent bare hand contact with ready-to-eat foods. Another way is to use forks, tongs or spatulas.

How should food workers protect food from pathogens on their hands?

If food workers don't wash their hands before putting on gloves or don't put gloves on properly, the gloves could be contaminated with dangerous pathogens. Workers must wash their hands before putting on a new pair of gloves, whenever they put on a new pair.

5 Steps to Food Safety: Cross-Contamination - Cambro StoreSafe

Should food handlers wear gloves?

Wearing gloves can reduce the risk of contaminating food, but only when they are worn and changed properly. Gloves must be changed at least every four hours, when returning to work after a break, and when switching tasks. Glove use alone cannot stop the spread of pathogens. Food workers must also wash their hands.

Which of the following must be worn when working around food and food contact surfaces?

Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. If an apron is worn, change as needed or anytime contamination may have occurred.

Which is a way to prevent contamination of hot food on display in a self service area?

This is usually accomplished by a “sneeze guard”—also known as a “food guard” or “food shield”—installed over the self-service equipment. These guards protect food from, yes, sneezes and other incidents that could spread germs to food.

Is it okay to use the same gloves to?

When do I have to replace or change gloves? Always change gloves if the gloves get ripped, torn, or contaminated. Contamination can occur after using the bathroom, smoking, coughing, sneezing, and in between preparing raw and cooked foods.

What are 3 ways to prevent cross contamination in the kitchen?

How should food workers protect food from contamination after it is cooked quizlet?

Once foods have been cooked to the required temperatures, keep hot foods at or above 135 degrees Fahrenheit until serving. This is called "hot-holding." When holding hot foods, check the internal food temperature at least every two hours.

What are the safe food handling procedures?

How Your food Workers protect food from contamination after its cooked?

Use a food thermometer, keep food hot after cooking (140˚F) and microwave food thoroughly (165˚F) to ensure food is safe to eat. Refrigerate promptly: illness-causing bacteria can grow in perishable foods within 2 hours unless you refrigerate them.

What food can be touched with bare hands?

Bare hand contact is allowed for foods, which will be cooked, such as pizza toppings, raw meats, and ingredients for recipes prior to cooking.

Should food handlers wash hands with gloves on?

Workers should be aware that wearing gloves can allow bacteria to build up on the surface of the hands, so hand washing is extremely important when gloves are removed to avoid subsequent contamination of food.

When must you wear single-use gloves?

The only time you are required to wear a single-use glove is if you have any cuts, scrapes, or burns on your hand. You may also choose to wear single-use gloves to avoid bare hand contact with ready-to-eat foods.

Which item would a food employee use to touch the handwashing sink faucets?

To avoid contaminating recently cleaned hands in commercial kitchens without touchless hand sinks, foodservice employees can use a clean paper towel to turn the faucet off and open the door.

How do you avoid cross contamination?

To prevent this: Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers; or handling pets. Use hot, soapy water and paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.

When should you wear gloves in the kitchen?

There currently are no requirements for glove use in food service establishments, but, a “no bare hands” policy is recommended for handling ready-to-eat foods (e.g. sandwiches, salads). Gloves and utensils (such as tongs) can be used to minimize bare hand contact of food.

How do you protect your displayed food?

What part of the plate should a food handler avoid touching when serving guests?

Terms in this set (8) Which part of the plate should a food handler avoid touching when serving customers? Answer: D because touching the top could cause cross-contamination and make the person very sick.

What is the proper method for transporting food off-site service?

When delivering food off-site: Use insulated, food-grade containers designed to stop food from mixing, leaking, or spilling. Clean the inside of delivery vehicles regularly. Check internal food temperatures.

When serving food you should never touch the food contact surface?

More importantly than the money, though, is that bare hand contact on dishes and utensils is also a big food safety no-no. Why? Because bare hands spread germs! It might sound obvious, but this means that as a server, you should not touch certain parts of dishes or utensils that will be used by guests.

What three characteristics must food contact surfaces have?

From a sanitary design perspective, food contact surfaces should be smooth, impervious, free of cracks and crev- ices, non-porous, non-absorbent, non- contaminating, non-reactive, corrosion resistant, durable, and cleanable (24).

What is the correct order for cleaning food contact surfaces quizlet?

Remove food from the surface, wash, rinse sanitize, and air-dry.