Answer :
Final answer:
A food worker should change their gloves every 2 hours or sooner if they become contaminated or are switching to a new task. Proper hand hygiene should also be observed.
Explanation:
In the context of food safety, a food worker should ideally change their gloves every 2 hours, or sooner if the gloves have been contaminated. Hence, the correct answer is b. 2 hours. Regardless of the duration, if they are switching to a new task particularly involving a different type of food, they should change their gloves to avoid cross-contamination.
It's essential to remember that wearing gloves doesn't replace the need for proper hand hygiene. Handwashing should always be performed before glove usage and when changing between tasks.
Learn more about Food Worker Gloves Usage here:
https://brainly.com/question/22313787
#SPJ4
To determine how long a food worker can perform tasks before needing to change gloves, it's important to understand the reasoning behind glove use in food safety.
In food service, gloves are used to prevent the contamination of food that is ready to eat. The rules for changing gloves are designed to keep both the food and the people eating it safe from harmful bacteria and viruses.
Here are some key points about changing gloves in the context of food handling:
Glove Change Frequency: Gloves should be changed whenever they become soiled or torn, after handling raw meat and before handling ready-to-eat foods, and after an interruption in food preparation, like using the restroom or handling money. However, there is no strict time limit on glove use in terms of hours.
Task Change: Gloves must be changed between different tasks to prevent cross-contamination, not specifically based on the amount of time they have been worn.
Perishable Food Handling: If a food worker is preparing perishable or ready-to-eat foods, they must change gloves whenever switching between tasks, even within a short time frame.
Given these points, the correct approach is not to base glove changes on a specific timeframe like hours (e.g., 1 hour, 2 hours, etc.), but instead on specific tasks and conditions during food preparation. Therefore, none of the given multiple-choice options (a. 1 hour, b. 2 hours, c. 3 hours, d. 4 hours) are directly applicable based on time alone, since guidelines focus on contamination prevention as opposed to time intervals.
