FOOD TECHNOLOGY

Detailed explanation-1: -Even properly washed hands can contaminate foods. Although thorough and frequent handwashing can reduce this risk, it does not eliminate it. “Ready-to-eat food” is not cooked again before it is eaten, so harmful microorganisms from bare hands will not be killed and can cause foodborne illness.

Detailed explanation-2: -True. The CDC recommends washing your hands for “at least 15 seconds.” However, it doesn’t have to specifically be 15 seconds as long as you properly clean all areas of your hands (i.e., palms, backs of hands, between your fingers, under your nails). It’s okay to wash your hands with water alone. False.

Detailed explanation-3: -Wash or scrub fruits and vegetables under running water-even if you do not plan to eat the peel. Germs on the peel or skin can get inside fruits and vegetables when you cut them. Washing fruits and vegetables with soap, detergent, or commercial produce wash is not recommended.

Detailed explanation-4: -In community settings, CDC recommends washing hands with soap and water because handwashing reduces the amounts of all types of germs and chemicals on your hands, including when hands are visibly dirty or greasy.

Detailed explanation-5: -Handling ingredients Bare hand contact is allowed if you are adding ready-to-eat food as an ingredient to a food item that will be cooked to required temperatures and times. Examples include: Adding cheese or other ready-to-eat toppings to a pizza dough. Adding vegetables to a raw meat dish before cooking.