Health Department Manager Practice Exam

Single-use gloves are primarily intended to minimize the risk of contamination and ensure food safety during various food handling processes. The context in which they should be used typically includes scenarios that involve direct contact with food, especially when dealing with raw animal products or high-risk populations.

Wearing gloves should be an exception when washing produce because, in this case, the primary objective is to clean the food item rather than to prevent contamination through direct contact with bodily fluids or pathogens, which gloves are primarily designed to protect against. Washing fruits and vegetables can often be done effectively with proper hand hygiene, and the use of gloves may not be necessary unless there is a risk of contaminating the produce with substances that could harm consumers.

On the other hand, gloves are essential when handling raw meat, as it significantly reduces the potential for cross-contamination from pathogens commonly found in raw animal products. Similarly, in situations involving high-risk populations—such as the elderly, infants, or immunocompromised individuals—gloves help protect these vulnerable groups from foodborne illnesses. When cooking food, gloves are not typically required as long as proper handwashing practices are followed before and after handling different food types.

In summary, the use of single-use gloves is generally warranted in most food