What are the three most common instances in which a food handler must wear protective equipment when dealing with a customer?
A)Customer spills, Vomit, Bleeding
B)Vomit, Diarrhea, Bleeding
C)Bleeding, Diarrhea, Customer spills
D)Vomit, Customer spills, Diarrhea

Question

Quizplus · Accepted Answer

The three most common instances in which a food handler must wear protective equipment when dealing with a customer are vomit, diarrhea, and bleeding. Food handlers must always wear protective equipment when dealing with any type of bodily fluids. Bodily fluids contain bacteria and viruses which could infect the food handler and thereby affect food safety and public health. In order to contain such risks, food handlers should wear gloves, an apron, and a mask if available.

What Are the Three Most Common Instances in Which a Food