New York City Food Protection Practice Test

How can food workers avoid contamination after coughing or sneezing?

1. By placing a mask over their mouth

2. By washing hands thoroughly

3. By using hand sanitizer

4. By taking a break

The correct answer is: By washing hands thoroughly

Food workers can avoid contamination after coughing or sneezing by washing their hands thoroughly. This practice is essential because both coughing and sneezing can expel respiratory droplets that may carry pathogens. When these droplets land on a food worker's hands, they pose a risk of cross-contamination to food, equipment, or surfaces that others may come into contact with. Thorough handwashing involves using soap and running water for at least 20 seconds, which effectively removes any bacteria or viruses that may have been transferred to the hands during a cough or sneeze. This action is a critical part of food safety protocols in preventing foodborne illnesses. While wearing a mask can help limit the spread of droplets in the air, it does not replace the necessity for hand hygiene. Similarly, while hand sanitizer can be effective in killing germs, it does not remove physical contaminants and is not as effective as thorough washing with soap and water. Taking a break does not address the contamination directly either, as it does not involve any decontamination of hands. Thus, washing hands thoroughly stands as the most reliable method for food workers to ensure they do not contaminate food or surfaces after coughing or sneezing.