Bare-Hand Contact with Food May 9, 2024 by Brian Klein /21 0 votes, 0 avg 0 Bare-Hand Contact with Food 1 / 21 What should NOT be used to transfer ice from the ice machine? Bare hands A glass Neither Both Wrong! Thats right! 2 / 21 Your jurisdictions may allow bare-hand contact with ready-to-eat (RTE) food if specific policies are followed and staff have been trained on personal hygiene and proper handwashing. What kind of policies must be implemented? Specific policies about staff health Specific policies about reporting illness Neither Both Wrong! Thats right! 3 / 21 Bare hand contact with ready-to-eat food may be allowed if the food will be added to a dish and cooked. What conditions make this acceptable? The dish will be cooked to at least 145°F Dishes with raw meat, seafood, or poultry are cooked to the required temperature Neither Both Wrong! Thats right! 4 / 21 What are some guidelines and requirements regarding bare-hand contact with food? Use clean and sanitized utensils and use separate utensils for each food Food handlers must wear single-use gloves whenever handling ready-to-eat food Avoid bare-hand contact by using spatulas, tongs, deli sheets, or other utensils Never handle ready-to-eat food with bare hands when you primarily serve a high-risk population All are correct Wrong! Thats right! 5 / 21 What situation is it acceptable to handle ready-to-eat food with bare hands? When washing produce When preparing ingredients that will be cooked correctly Neither Both Wrong! Thats right! 6 / 21 What food handling activity does NOT require food handlers to wear single-use gloves? Ingredients for a dish that will be cooked correctly When washing produce Neither Both Wrong! Thats right! 7 / 21 What can be used to serve food without touching it with bare hands? Tongs Gloves Spatulas Utensils Deli sheets All are correct Wrong! Thats right! 8 / 21 Ice is considered a ready-to-eat food, so bare-hand contact must be avoided. What should be used to transfer or carry ice? Tongs Ice scoops Neither Both Wrong! Thats right! 9 / 21 Which statement is true about single-use gloves? Single-use gloves are intended for only one task and then discarded Single-use gloves keep food safe by making a barrier between hands and food Neither Both Wrong! Thats right! 10 / 21 If ready-to-eat (RTE) food will be added as an ingredient to a dish, when is it acceptable to handle it with bare hands? It must be cooked to at least 145°F: If the dish does NOT contain raw meat, seafood, or poultry It must be cooked to the required temperature: If the dish contains raw meat, seafood, or poultry Neither Both Wrong! Thats right! Ready-to-eat food that will be added as an ingredient to a dish that contains raw meat, seafood, or poultry can be handled with bare hands as long as it will be cooked to the required minimum internal temperature for the raw food. 11 / 21 How can food become contaminated by bare-hand contact? When hands have NOT been washed correctly When hands have infected cuts or burns Neither Both Wrong! Thats right! 12 / 21 How can your operation meet the FDA’s recommendation to “control hands as a vehicle of contamination?” This might include requiring the use of tongs to handle ready-to-eat food Having procedures that prevent bare-hand contact with RTE food Neither Both Wrong! Thats right! 13 / 21 What can be used to handle ready to eat food without wearing gloves? Deli sheets Spatulas Tongs All are correct Wrong! Thats right! 14 / 21 How can food handlers avoid bare-hand contact with Ready-to-Eat (RTE) food? By handling food with utensils Wearing single-use gloves Neither Both Wrong! Thats right! 15 / 21 Why is it important to avoid bare-hand contact with the food-contact surfaces of flatware and utensils? To prevent the spread of Norovirus To avoid contaminating them Neither Both Wrong! Thats right! 16 / 21 Some jurisdictions allow bare-hand contact with ready to eat food. What do regulatory authorities require if they allow this? The operation does NOT primarily serve a high-risk population Specific policies are in place about staff health and reporting illness Staff are trained in correct handwashing and good personal hygiene practices All are correct Wrong! Thats right! 17 / 21 What should be done with food and food-contact surfaces that may have been contaminated by unwashed hands? Throw the food out Clean and sanitize surfaces Neither Both Wrong! Thats right! 18 / 21 How should food handlers avoid bare-hand contact with ready-to-eat food? Wear disposable gloves when handling ready-to-eat food Use utensils like spatulas, tongs, or wax paper Neither Both Wrong! Thats right! 19 / 21 If you primarily serve a high-risk population, when is it acceptable to handle ready-to-eat food with bare hands? When it is fully cooked When washing produce Neither Both Wrong! Thats right! Both of these examples would be correct if the operation did NOT serve a high-risk population. Operations that primarily serve a high-risk population should never have bare-hand contact with ready to eat food. 20 / 21 Food contaminated by bare hands or bodily fluids must be thrown out. What should be done with food handled by a staff member who was excluded for illness? Throw the food out Recondition the food Neither Both Wrong! Thats right! 21 / 21 What example does ServSafe give for “controlling hands as a vehicle of contamination”? This might include requiring the use of tongs to handle ready-to-eat food Staff must know that they must report illnesses and illness symptoms to management Neither Both Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
