State Food Safety Practice Exam

After which activity should a manager instruct an employee to wash their hands?

1. Folding clean linens

2. Sanitizing the countertops

3. Cutting vegetables for two hours

4. Using tongs to place pastries in a display case

The correct answer is: Sanitizing the countertops

The correct answer is that employees should wash their hands after sanitizing the countertops. This is important because sanitizing surfaces can involve the use of chemicals or cleaning agents that may leave residues on the hands. After completing the sanitization process, it is crucial for employees to wash their hands to remove any potential contaminants and ensure that their hands are clean before handling food or food-contact surfaces again. Hand washing is a key component of food safety, helping to prevent cross-contamination and the spread of foodborne illnesses. In a food service environment, specific activities may lead to the accumulation of dirt or harmful microorganisms, making it essential to wash hands to maintain a safe and hygienic workspace. In contrast, while folding clean linens, cutting vegetables, or using tongs may require certain precautions regarding hand hygiene, they do not necessarily lead to an immediate need to wash hands in the same way as sanitizing a potentially contaminated surface does. Therefore, the timing and context of these activities influence when hand washing is particularly necessary.