Which action requires a food handler to change gloves?

All of the actions require a food handler to change gloves.
- Working with raw ground beef for an hour: Raw ground beef is a high-risk food, meaning it is more likely to contain harmful bacteria. Food handlers should change their gloves every 4 hours when working with raw meat, or more often if the gloves become torn or contaminated.
- Prepping raw chicken on a yellow cutting board: Food handlers should use different colored cutting boards for different types of food to prevent cross-contamination. For example, yellow cutting boards are typically used for raw chicken. If a food handler is prepping raw chicken on a yellow cutting board, they should change their gloves after they finish prepping the chicken.
- Working with raw seafood at temperatures above 41˚F (5˚C): Raw seafood is another high-risk food. Food handlers should change their gloves every 4 hours when working with raw seafood, or more often if the gloves become torn or contaminated.