Answer :
Food handlers must change gloves when moving between handling different raw foods such as ground beef, seafood, and chicken to prevent cross-contamination, and they should always wash hands and surfaces after handling these foods.
Which action requires a food handler to change gloves? The correct answer is D. all of these. Changing gloves is an essential step in preventing cross-contamination among different types of food, particularly when moving between handling different raw products such as ground beef, seafood, and chicken. Gloves should be changed:
- After working with raw ground beef for any period, to prevent the spread of bacteria to other foods or surfaces.
- When working with raw seafood at temperatures above 41°F, as this can facilitate bacterial growth.
- After prepping raw chicken on a yellow cutting board, before handling any other food items to avoid cross-contamination.
It's important to regularly wash hands and surfaces after touching raw meat, poultry, and seafood. Furthermore, using separate cutting boards for raw and ready-to-eat foods is a critical step in maintaining food safety.
Final answer:
The correct answer is D. All of these. When working with different types of food, a food handler needs to change gloves to prevent cross-contamination.
Explanation:
When working with different types of food, a food handler needs to change gloves to prevent cross-contamination. Each of the scenarios mentioned in the options can potentially contaminate the gloves and should therefore prompt the food handler to change them.
- Working with raw ground beef for an hour can lead to bacteria on the gloves, which can be spread to other foods if not changed.
- Working with raw seafood at temperatures above 41°F can also result in bacterial contamination of the gloves.
- Prepping raw chicken on a yellow cutting board can introduce bacteria, and changing gloves after this action is necessary to avoid cross-contamination.
By choosing option D, the food handler ensures that they are following proper hygiene practices and reducing the risk of foodborne illness.
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