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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You are in charge of a bake sale with large trays of fresh pastries and cookies. Everyone working is serving food and handling money so they cannot run to wash their hands and put on gloves between every sale. What are some other things to prevent bare hand contact?
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Supply tongs for use in serving items
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Have work use single-use papers
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Wrap items in plastic before putting in the case
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All of above
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Explanation:
Detailed explanation-1: -People can also be a source of cross-contamination to foods. Some examples are: Touching raw meats then handling vegetables or other ready-to-eat foods without washing hands between tasks. Using a food soiled apron or towel to wipe your hands between handling different foods.
Detailed explanation-2: -Team Members MUST use clear vinyl food service gloves when handling ready-to-eat food and cooked chicken products.
Detailed explanation-3: -Asterisk the item. Place a footnote at the menu bottom indicating the item is raw, undercooked, or contains raw or undercooked ingredients.
There is 1 question to complete.