Question: Which one of the following situations would MOST LIKELY promote bacterial contamination?
Quick Answer: Touching raw chicken and then cooked chicken without changing gloves.
This question is part of the Food Handlers Test questions answers.
Broad Description
The situation that would most likely promote bacterial contamination is when food handlers touch raw chicken and then cooked chicken without changing gloves. This can lead to cross-contamination, where bacteria from the raw chicken can be transferred to the cooked chicken, potentially causing foodborne illnesses.
Proper food handling procedures, including changing gloves between handling raw and cooked foods and maintaining appropriate cooking temperatures, are crucial to prevent such contamination.
When it comes to safe food handling, there are four main steps:
- Clean: Wash your hands and surfaces often. Germs that cause food poisoning can survive in many places and spread around your kitchen. Wash your hands for at least 20 seconds before, during, and after preparing food and before eating. Wash utensils, cutting boards, and countertops with hot, soapy water after preparing each food item. Rinse fresh fruits and vegetables under running water.
- Separate: Don’t cross-contaminate. Raw meat, chicken, and other poultry, seafood, and eggs can spread germs to ready-to-eat food unless you keep them separate. Use separate cutting boards or plates for raw meat, poultry, and seafood and for produce, bread, and other foods that won’t be cooked.
- Cook: Ensure that food is cooked to the right temperature. The only way to tell if food is safely cooked is to use a food thermometer. Different types of food require different internal temperatures to ensure they are safely cooked.
- Chill: Refrigerate food promptly. Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Refrigerate perishable food within 2 hours. If the food is exposed to temperatures above 90°F, like a hot car or picnic, refrigerate it within 1 hour.
For reducing food waste, it’s important to understand that the “Best if Used By” date on food packages is about quality, not safety. If stored properly, products do not necessarily have to be discarded after this date. The date labels are generally applied by manufacturers to inform consumers and retailers of the date up to which they can expect the food to retain its desired quality and flavor. However, predicting when a food will no longer be of adequate quality for consumption is not an exact science. If the products have changed noticeably in color, consistency, or texture, you may want to avoid eating them2.
You can also reduce food waste by refrigerating peeled or cut vegetables, using the freezer to store many foods until you’re ready to eat them, avoiding bulk and impulse purchases of produce and dairy products that have a short shelf life, and asking for smaller portions when eating out. Always remember to refrigerate or freeze leftovers within two hours.
