Personal Hygiene Standards Flashcards

Which of the following behaviours demonstrates good personal hygiene in a food service setting?

Answer: Keeping a clean extra uniform at work in case clothing becomes soiled

Keeping a clean backup uniform shows proactive hygiene planning. If clothing becomes soiled or contaminated during a shift, the handler can quickly change to maintain a clean barrier against food contamination.

What is the purpose of the health check policy for food handlers in BC?

Answer: To identify food handlers who may be carrying or suffering from communicable diseases that could contaminate food

Health check policies help identify food handlers who may be ill or carrying communicable diseases. Early identification prevents infected individuals from handling food and potentially causing a food-borne illness outbreak.

When using a hand sanitizer in food service, what concentration of alcohol should it contain to be effective?

Answer: At least 60%

Hand sanitizers must contain at least 60% alcohol to be effective against most food-borne pathogens. However, sanitizers are not effective against all pathogens (particularly Norovirus and bacterial spores) and do not replace handwashing.

A food handler has been prescribed antibiotics for a Salmonella infection. Can they return to work once they start the medication?

Answer: No, they must complete the prescribed treatment and be confirmed free of the pathogen before returning to food handling

Starting antibiotics does not immediately eliminate the pathogen. The food handler must complete treatment and may need stool tests confirming they are no longer shedding Salmonella before being cleared to handle food.

What should be done with reusable cloth towels that food handlers use in the kitchen?

Answer: Store used towels in a sanitizer solution between uses and launder them regularly

Reusable cloth towels should be stored in an approved sanitizer solution between uses to prevent bacterial growth and cross-contamination. They must be laundered regularly and not used for both wiping surfaces and drying hands.

Why is it critical for food handlers to cover coughs and sneezes, even if they are not directly handling food at the moment?

Answer: Respiratory droplets containing pathogens can travel up to 2 metres and land on food, equipment, and food contact surfaces

Coughs and sneezes can propel pathogen-laden droplets up to 2 metres (6 feet), potentially contaminating food, utensils, and surfaces even if the handler is not directly at a workstation. Covering is always necessary in a food premises.