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

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?

Accepted Answer

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

Answer

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?

Accepted Answer

Immediately wash their hands before resuming food preparation

Answer

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?

Accepted Answer

Short, clean, unpolished natural nails

Answer

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?

Accepted Answer

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

Answer

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.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Personal Hygiene Standards 2