KP Compass Safe Service Practice Test

Which of the following is NOT a Nontyphoidal Salmonella prevention measure?

Cook all poultry and eggs to minimum internal temperatures Prevent against cross contamination Exclude foodhandlers diagnosed with the disease from working Use unwashed hands to handle ready-to-eat foods

Correct Answer:

Use unwashed hands to handle ready-to-eat foods

Explanation:

Proper practices to prevent nontyphoidal Salmonella focus on killing the bacteria with heat, avoiding cross-contamination, and keeping ill workers away. The option that suggests using unwashed hands is not a safe practice; hands can carry Salmonella from raw poultry or eggs and transfer it to ready-to-eat foods, which may be eaten without further cooking. In contrast, cooking poultry and eggs to safe internal temperatures eliminates these bacteria; preventing cross-contamination stops the transfer between raw and ready-to-eat foods; and excluding food handlers diagnosed with the disease removes a potential source of contamination from the kitchen. So, using unwashed hands is the unsafe choice that does not prevent Salmonella.

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