SNHD Proper Glove Use

Question 1

A food handler is slicing raw chicken and needs to prepare a ready-to-eat salad. What is the single most important sequence of actions to prevent cross-contamination?

Accepted Answer

Remove gloves, wash hands with soap and water, and put on a new pair of gloves.

Answer

Changing tasks, especially from handling raw animal products to ready-to-eat foods, requires removing gloves, performing a thorough handwash to remove any pathogens, and then donning a new pair of gloves. This breaks the chain of cross-contamination.

Question 2

If a food handler notices their glove is torn or ripped while working, what must they do immediately?

Accepted Answer

Stop the task, remove the gloves, wash hands, and put on a new pair.

Answer

A torn glove compromises the barrier between hands and food, creating a direct path for contamination. The correct procedure is to stop the task, properly remove the gloves, wash hands thoroughly, and put on a new, intact pair.

Question 3

A food handler has been continuously chopping vegetables for a large batch of soup. If not interrupted, gloves must be changed at least every:

Accepted Answer

4 hours

Answer

Even when performing the same task, gloves can accumulate bacteria from the environment and the food handler's hands. Health codes require changing gloves at least every four hours to prevent the buildup of pathogens to dangerous levels.

Question 4

Which statement about handwashing and glove use is correct according to the SNHD?

Accepted Answer

Hands must be washed thoroughly before putting on a new pair of gloves.

Answer

Gloves are a tool to prevent bare hand contact with ready-to-eat food; they are not a substitute for proper handwashing. Hands can become contaminated when removing gloves or can introduce bacteria into the clean glove environment. A thorough handwash is required before putting on any new pair of gloves.

Question 5

According to the 'No Bare Hand Contact' rule, when must a food handler wear single-use gloves or use utensils?

Accepted Answer

When handling any ready-to-eat food.

Answer

To prevent the transfer of pathogens from hands to food that will not be cooked further, single-use gloves or clean utensils (tongs, deli tissue, etc.) must be used. This applies to any food that is already cooked or will be served raw, such as salads, sandwiches, and baked goods.

SNHD - Southern Nevada Health District Practice Test

SNHD - Southern Nevada Health District Practice Test

SNHD Proper Glove Use