FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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After they are used
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Before working with a different type of food
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Any time there is an interruption during a task and the items being used may have become contaminated
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After four hours on continuous use
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After handling different raw TCS fruits and vegetables
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Detailed explanation-1: -Wash cutting boards, dishes, utensils, and countertops with hot, soapy water, especially after they’ve held raw meat, poultry, seafood, or eggs. Wash dish cloths often in the hot cycle of your washing machine.
Detailed explanation-2: -Gloves can be used as a second barrier when handling ready-to-eat food. May only be used AFTER washing your hands. Hand sanitizer should NEVER be used ALONE. Food handlers must wear a hat, hair net, or other hair restraint when working with open foods and/or clean dishes.
Detailed explanation-3: -Surfaces that typically come into contact with food are called food-contact surfaces. Examples include utensils, cutting boards, flatware, tables, and highchairs. Also included are surfaces onto which food may drip, drain, or splash, such as the inside of a microwave oven or refrigerator.