Proper Glove Use Flashcards

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?

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

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.

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

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

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.

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

Answer: 4 hours

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.

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

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

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.

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

Answer: When handling any ready-to-eat food.

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.

A food handler wearing gloves is preparing sandwiches and is interrupted to take out the trash. What should the food handler do before returning to making sandwiches?

Answer: Remove gloves, take out trash, wash hands, and put on new gloves.

Any interruption that could lead to contamination, such as touching a trash can, requires the food handler to remove their gloves, wash their hands properly, and put on a new pair before resuming food preparation. This prevents transferring germs from the trash to the food.

A worker at a bakery counter handles money and then must box a ready-to-eat croissant for a customer. What is the correct procedure?

Answer: Wash hands and put on gloves, or use tongs or deli tissue to handle the croissant.

Money is a significant source of contamination. A food handler cannot handle money and then touch ready-to-eat food or food-contact surfaces without a barrier. The correct procedure is to wash hands and don gloves, or use tongs or deli tissue to handle the food, creating a barrier between the hands and the food.