Texas Food Safety Managers Practice Test

Using disposable gloves for one task and then discarding them is essential for minimizing cross-contamination. This practice ensures that harmful pathogens and allergens do not transfer from one food item to another or from surfaces to food. Each time a new task is performed, especially when switching between raw and cooked foods or handling different types of food, it is necessary to put on a fresh pair of gloves.

This method is critical in food safety because gloves can inadvertently pick up contaminants from surfaces, utensils, or hands during food preparation. By changing gloves after each task, food handlers significantly reduce the risk of contaminating ready-to-eat foods with bacteria that may be present on raw foods or surfaces.

The other practices mentioned do not effectively address the importance of preventing cross-contamination. For instance, using gloves in place of handwashing is not effective, as proper hand hygiene is still essential even when wearing gloves. Wearing gloves all day is impractical and may lead to contamination if the gloves become soiled or damaged. Additionally, using gloves only when preparing raw meat does not account for the possibility of contamination occurring during other food preparation tasks.