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What must our food worker wear when working with ready-to-eat food to prevent cross-contamination?

A. Rubber gloves
B. Non-sleeve sage
C. Single-use gloves

Answer :

Food workers must wash hands thoroughly, use separate cutting boards for raw meats and produce, and clean surfaces and utensils regularly to prevent cross-contamination. They should also use single use gloves, rinse produce before use, and rotate food supplies to prevent the spread of foodborne diseases.

Preventing Cross-Contamination in Food Preparation

To prevent cross-contamination when preparing and handling food, it is essential that food workers engage in practices such as thorough handwashing, using separate cutting boards for raw meats and produce, and wearing single-use gloves. Hands should be washed with warm, soapy water for at least twenty seconds before handling foods and after touching raw meat, poultry, seafood, and eggs. Surfaces and utensils should be cleaned regularly with hot soapy water, and a food thermometer should be used to ensure foods reach a safe internal temperature to kill any harmful bacteria.

Food workers should also practice rotation of food supplies to use older items first and avoid consuming expired products. Fresh produce must be rinsed under running water to remove any chemicals, dirt, or bacteria, and even if not consuming the outer skin, it should still be washed to prevent microbes from contaminating the inside when cut open or peeled.

Using personal protective equipment like gloves and ensuring they are clean if they have come into contact with non-sanitized surfaces is very important. Additionally, food workers should avoid eating or drinking in areas where food is prepared to maintain a clean environment and prevent the introduction of germs into the food preparation area.

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