Food Safety Personal Hygiene & Handwashing 3

Question 1

Which of the following is a Big 6 illness requiring food handler exclusion?

Accepted Answer

E. coli O157:H7 infection

Answer

Influenza

Answer

Strep throat

Answer

Urinary tract infection

Question 2

What is the primary purpose of an illness reporting policy for food handlers?

Accepted Answer

To ensure sick food handlers don't contaminate food before customers are harmed

Answer

To track employee absences for payroll

Answer

To reduce healthcare costs for the operation

Answer

To comply with labor laws only

Question 3

How should a food handler dry their hands after washing?

Accepted Answer

With a single-use paper towel or an air dryer

Answer

With a reusable cloth towel

Answer

On their clean apron

Answer

By air drying naturally without a towel

Question 4

A food handler is experiencing vomiting and diarrhea. What is the correct action?

Accepted Answer

Notify the manager and leave the operation

Answer

Work but avoid directly touching food

Answer

Wear double gloves and continue working

Answer

Take medication and continue working normally

Question 5

Which action is required after a food handler uses the restroom?

Accepted Answer

Wash hands in the restroom, then wash again at the kitchen handwashing sink

Answer

Apply hand sanitizer at the restroom door

Answer

Only wash hands in the kitchen sink

Answer

Put on gloves before leaving the restroom

Question 6

What type of hair restraint is required for food handlers during food preparation?

Accepted Answer

A hairnet, hat, or other effective hair restraint

Answer

Any style hat worn backwards

Answer

A hairnet only — no other style is acceptable

Answer

No restraint is required for handlers with short hair