CFPM Food Worker Health & Hygiene 3 — Questions and Answers
Question 1: A food worker has been exposed to Salmonella Typhi but shows no symptoms. What should the manager do?
- Allow the worker to continue all duties since they are asymptomatic
- Exclude the worker from the food establishment until cleared by health authorities (Correct answer)
- Restrict the worker to non-food-contact duties only
- Have the worker tested daily before each shift
Correct answer: Exclude the worker from the food establishment until cleared by health authorities
Exposure to Salmonella Typhi (typhoid fever) requires exclusion from the food establishment because infected individuals can be carriers even without symptoms.
Question 2: Which practice helps prevent bare-hand contact contamination when a glove is removed during food preparation?
- Immediately continue work as the hands were covered
- Wash hands thoroughly before putting on new gloves (Correct answer)
- Wipe hands on a clean towel before continuing
- Apply hand sanitizer and continue working
Correct answer: Wash hands thoroughly before putting on new gloves
Hands must be washed thoroughly before putting on new gloves because pathogens can transfer to glove surfaces during the donning process.
Question 3: What is the correct order for a food worker's handwashing procedure?
- Wet, apply soap, scrub 10 seconds, rinse, dry
- Apply soap, wet, scrub 20 seconds, rinse, dry
- Wet, apply soap, scrub 20 seconds, rinse, dry (Correct answer)
- Wet, scrub 20 seconds, apply soap, rinse, dry
Correct answer: Wet, apply soap, scrub 20 seconds, rinse, dry
Correct handwashing requires wetting hands first, applying soap, scrubbing for at least 20 seconds, rinsing thoroughly, and drying with a single-use towel.
Question 4: A manager notices a worker applying hand lotion after washing their hands before food prep. Is this acceptable?
- Yes, lotion keeps skin healthy and reduces cracking that harbors bacteria (Correct answer)
- No, lotion can harbor bacteria and contaminate food
- Yes, as long as the lotion is food-safe
- No, lotion prevents proper handwashing effectiveness
Correct answer: Yes, lotion keeps skin healthy and reduces cracking that harbors bacteria
Using hand lotion is acceptable and encouraged because healthy, uncracked skin is less likely to harbor pathogens than dry, cracked skin.
Question 5: A food worker wearing nail polish has a chip in the polish while preparing salad. What is the risk?
- No significant risk if the worker is wearing gloves
- Physical contamination of food with nail polish flakes (Correct answer)
- The only risk is an allergic reaction in customers
- Biological contamination from bacteria under the polish
Correct answer: Physical contamination of food with nail polish flakes
Chipped nail polish poses a physical contamination risk as fragments can fall into food, which is why the FDA Food Code discourages nail polish without gloves.
Question 6: When must a food worker wash their hands between tasks?
- Only after handling raw poultry
- After handling money and before returning to food prep (Correct answer)
- Only when visibly soiled
- Before and after every break only
Correct answer: After handling money and before returning to food prep
Food workers must wash their hands after handling money because currency carries pathogens and must not cross-contaminate food preparation activities.
Question 7: Which of the following jewelry is generally permitted for food workers in most jurisdictions?
- Rings with stones
- Plain wedding band (Correct answer)
- Charm bracelet
- Dangling earrings
Correct answer: Plain wedding band
A plain wedding band is typically the only jewelry permitted for food workers, as it does not harbor bacteria as easily as jewelry with stones or crevices.
CFPM Food Worker Health & Hygiene 3
A food worker has been exposed to Salmonella Typhi but shows no symptoms.
What should the manager do?