FOODSAFE Personal Hygiene Standards 2

Question 1

Why must food handlers use a designated handwashing sink rather than a food preparation sink?

Accepted Answer

Using food prep sinks for handwashing can contaminate food contact surfaces and cross-contaminate food

Answer

Handwashing sinks have special antibacterial plumbing

Answer

Handwashing sinks are larger

Answer

There is no difference between the two types of sinks

Question 2

What is the proper procedure for drying hands after washing in a food service environment?

Accepted Answer

Use single-use paper towels or a hands-free air dryer

Answer

Wipe hands on the apron

Answer

Let hands air dry without any action

Answer

Use a shared cloth towel hanging near the sink

Question 3

A food handler sneezes into their elbow while preparing sandwiches. What should they do next?

Accepted Answer

Immediately wash their hands before resuming food preparation

Answer

Continue making sandwiches since they used their elbow

Answer

Simply change their gloves without washing hands

Answer

Wipe their hands on a towel and continue

Question 4

Which of the following is an acceptable food handler practice regarding fingernails?

Accepted Answer

Short, clean, unpolished natural nails

Answer

Long decorated acrylic nails

Answer

Nails with chipped nail polish

Answer

Long natural nails without polish

Question 5

Why is it important for food handlers to wear clean uniforms or protective clothing?

Accepted Answer

Dirty clothing can carry pathogens into the food preparation area and contaminate food

Answer

Only for branding and appearance purposes

Answer

To protect clothing from food stains

Answer

It is not required in BC

Question 6

What is the purpose of wearing a hair restraint (hair net or hat) in a food preparation area?

Accepted Answer

To prevent hair and associated bacteria from falling into food

Answer

To look professional for customers

Answer

To keep food handlers cool

Answer

Hair restraints are optional in BC