FOODSAFE Personal Hygiene Standards 2 — Questions and Answers
Question 1: Why must food handlers use a designated handwashing sink rather than a food preparation sink?
- Handwashing sinks have special antibacterial plumbing
- Using food prep sinks for handwashing can contaminate food contact surfaces and cross-contaminate food (Correct answer)
- Handwashing sinks are larger
- There is no difference between the two types of sinks
Correct answer: Using food prep sinks for handwashing can contaminate food contact surfaces and cross-contaminate food
Designated handwashing sinks prevent cross-contamination. Washing hands in a food prep sink can transfer pathogens from hands to the sink surface and then to food. BC regulations require separate, accessible handwashing facilities.
Question 2: What is the proper procedure for drying hands after washing in a food service environment?
- Wipe hands on the apron
- Use single-use paper towels or a hands-free air dryer (Correct answer)
- Let hands air dry without any action
- Use a shared cloth towel hanging near the sink
Correct answer: Use single-use paper towels or a hands-free air dryer
Single-use paper towels are preferred because they physically remove remaining bacteria and can be used to turn off taps without recontaminating hands. Shared cloth towels can harbour and transfer bacteria.
Question 3: A food handler sneezes into their elbow while preparing sandwiches. What should they do next?
- Continue making sandwiches since they used their elbow
- Immediately wash their hands before resuming food preparation (Correct answer)
- Simply change their gloves without washing hands
- Wipe their hands on a towel and continue
Correct answer: Immediately wash their hands before resuming food preparation
Even though sneezing into the elbow is better than sneezing into hands, the food handler must still wash their hands before resuming food preparation. Sneezing can spread droplets onto hands and arms.
Question 4: Which of the following is an acceptable food handler practice regarding fingernails?
- Long decorated acrylic nails
- Short, clean, unpolished natural nails (Correct answer)
- Nails with chipped nail polish
- Long natural nails without polish
Correct answer: Short, clean, unpolished natural nails
Food handlers must keep fingernails short, clean, and free of nail polish or artificial nails. Long or artificial nails harbour bacteria and can break off into food. Chipped polish can also flake into food.
Question 5: Why is it important for food handlers to wear clean uniforms or protective clothing?
- Only for branding and appearance purposes
- Dirty clothing can carry pathogens into the food preparation area and contaminate food (Correct answer)
- To protect clothing from food stains
- It is not required in BC
Correct answer: Dirty clothing can carry pathogens into the food preparation area and contaminate food
Clothing can carry bacteria, dirt, and allergens from outside the food premises. Clean uniforms or protective clothing act as a barrier, reducing the risk of transferring contaminants to food during preparation.
Question 6: What is the purpose of wearing a hair restraint (hair net or hat) in a food preparation area?
- To look professional for customers
- To prevent hair and associated bacteria from falling into food (Correct answer)
- To keep food handlers cool
- Hair restraints are optional in BC
Correct answer: To prevent hair and associated bacteria from falling into food
Hair can carry Staphylococcus aureus and other bacteria. Hair restraints prevent loose hair from falling into food (physical hazard) and reduce the chance of food handlers touching their hair and then food.
FOODSAFE Personal Hygiene Standards 2
Why must food handlers use a designated handwashing sink rather than a food preparation sink?