Question

food preparation surfaces must be cleaned and sanitized*
only at night before closing.
only on shift changes.
every other day.
before each use.

cleaning is*
using heat sanitation of a dishwasher
washing with soap and water.
using a sanitizing solution.
leaving the dishes out to air dry.

employees can handle exposed ready to eat food with their bare hands*
when washing fruits and vegetables in accordance to the law.
when preparing a deli sandwich.
when working in a fast food restaurant
when placing ice in a customer drink.

Explanation:

1. Food safety guidelines require cleaning/sanitizing prep surfaces before each use to prevent cross-contamination.
2. Cleaning removes visible dirt; washing with soap and water is the basic cleaning step (sanitization is a separate step).
3. Legal food safety standards often allow bare-hand contact for washing produce if compliant, unlike ready-to-eat items like deli sandwiches, fast food, or ice which require gloves.

Answer:

1. Before each use.
2. Washing with soap and water.
3. When washing fruits and vegetables in accordance to the law.