HACCP Personal Protective Equipment 2

Question 1

Under HACCP principles, when must food handlers change their gloves during food preparation?

Accepted Answer

After handling raw meat and before touching ready-to-eat foods

Answer

Gloves must be changed when switching between tasks that could cause cross-contamination, such as moving from raw meat to ready-to-eat foods.

Question 2

Which type of glove material is NOT recommended in food processing environments due to allergy concerns?

Accepted Answer

Latex

Answer

Latex gloves can cause allergic reactions in some workers and customers who may contact food, making nitrile or vinyl preferable alternatives.

Question 3

A HACCP plan identifies a CCP for cooked poultry at 165°F. What PPE should workers use when handling hot product at this CCP?

Accepted Answer

Heat-resistant gloves appropriate for the temperature range

Answer

Heat-resistant gloves rated for temperatures above the CCP limit protect workers from burns while maintaining food safety compliance.

Question 4

In a HACCP food facility, what is the primary purpose of wearing a hair restraint?

Accepted Answer

To prevent physical contamination of food products

Answer

Hair restraints prevent hair from falling into food, which is classified as a physical hazard in HACCP hazard analysis.

Question 5

A food safety inspector finds workers wearing jewelry while handling open food products. Under HACCP, this is a concern because:

Accepted Answer

Jewelry can harbor bacteria and fall into food as a physical hazard

Answer

Jewelry can both harbor pathogens in crevices and fall into food as a physical contaminant, creating biological and physical hazards.

HACCP - Hazard Analysis Critical Control Points Practice Test