Personal Protective Equipment Flashcards
7 cards from real HACCP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Personal Protective Equipment flashcards as text
Under HACCP principles, when must food handlers change their gloves during food preparation?
Answer: After handling raw meat and before touching ready-to-eat foods
Gloves must be changed when switching between tasks that could cause cross-contamination, such as moving from raw meat to ready-to-eat foods.
Which type of glove material is NOT recommended in food processing environments due to allergy concerns?
Answer: Latex
Latex gloves can cause allergic reactions in some workers and customers who may contact food, making nitrile or vinyl preferable alternatives.
A HACCP plan identifies a CCP for cooked poultry at 165°F. What PPE should workers use when handling hot product at this CCP?
Answer: Heat-resistant gloves appropriate for the temperature range
Heat-resistant gloves rated for temperatures above the CCP limit protect workers from burns while maintaining food safety compliance.
In a HACCP food facility, what is the primary purpose of wearing a hair restraint?
Answer: To prevent physical contamination of food products
Hair restraints prevent hair from falling into food, which is classified as a physical hazard in HACCP hazard analysis.
A food safety inspector finds workers wearing jewelry while handling open food products. Under HACCP, this is a concern because:
Answer: Jewelry can harbor bacteria and fall into food as a physical hazard
Jewelry can both harbor pathogens in crevices and fall into food as a physical contaminant, creating biological and physical hazards.
When should food handlers performing HACCP monitoring tasks at a hot CCP remove and dispose of their gloves?
Answer: Only when gloves are visibly soiled or damaged
Gloves should be changed when visibly soiled or damaged to prevent cross-contamination, and a fresh pair donned before continuing work.
A HACCP prerequisite program for PPE should specify that cut-resistant gloves used in produce processing must be:
Answer: Cleaned and sanitized at defined frequencies or replaced regularly
Cut-resistant gloves must follow a cleaning, sanitizing, and replacement schedule to prevent them from becoming sources of biological contamination.