FOODSAFE Personal Hygiene Standards 3 — Questions and Answers
Question 1: A food handler has been diagnosed with Hepatitis A. When may they return to food handling duties?
- Immediately after symptoms stop
- Only after being medically cleared by a physician and approved by the health authority (Correct answer)
- After 24 hours without symptoms
- After completing a course of antibiotics
Correct answer: Only after being medically cleared by a physician and approved by the health authority
Hepatitis A is highly contagious and can be shed for weeks. A food handler must be medically cleared by a physician and the health authority must approve their return, as the virus can be transmitted even after symptoms resolve.
Question 2: How should disposable gloves be used properly in food service?
- Wear the same pair for the entire shift
- Change gloves between tasks, after handling raw food, and whenever they become contaminated, always washing hands before putting on new gloves (Correct answer)
- Rinse and reuse gloves between tasks
- Gloves eliminate the need for handwashing
Correct answer: Change gloves between tasks, after handling raw food, and whenever they become contaminated, always washing hands before putting on new gloves
Gloves must be changed frequently: between different tasks, after handling raw foods, after touching non-food surfaces, and whenever contamination occurs. Hands must be washed before putting on fresh gloves.
Question 3: Eating, drinking, and smoking are prohibited in food preparation areas because:
- It is unprofessional
- These activities introduce bacteria from the mouth and hands to food contact surfaces and can result in physical contamination (Correct answer)
- It wastes company time
- Customers might see and complain
Correct answer: These activities introduce bacteria from the mouth and hands to food contact surfaces and can result in physical contamination
Eating, drinking, and smoking in prep areas can transfer Staphylococcus aureus and other oral bacteria to food. Cigarette butts and beverage containers can also physically contaminate food. These activities must occur in designated break areas.
Question 4: What should a food handler do if they have a sore throat and fever?
- Take cough medicine and continue working
- Report symptoms to the supervisor and avoid handling food until evaluated or symptom-free (Correct answer)
- Wear a mask and continue working in the kitchen
- Only avoid serving food to elderly customers
Correct answer: Report symptoms to the supervisor and avoid handling food until evaluated or symptom-free
Sore throat and fever can indicate a contagious illness such as Streptococcal infection. The food handler must report symptoms to their supervisor and should not handle food until properly evaluated or until symptoms resolve.
Question 5: Which step in the handwashing procedure helps to remove bacteria trapped under fingernails?
- Rinsing with cold water
- Scrubbing under nails with a nail brush (Correct answer)
- Applying hand sanitizer
- Drying hands with a towel
Correct answer: Scrubbing under nails with a nail brush
A nail brush is specifically designed to dislodge bacteria and debris trapped under fingernails, which is an area that normal scrubbing may not adequately clean. This is an important step especially for food handlers.
Question 6: A food handler notices their coworker repeatedly tasting food with the same spoon used for stirring. What is the correct response?
- Ignore it since it is common practice
- Inform the coworker about the 'two-spoon' tasting method: use one spoon to transfer food to a second clean spoon for tasting (Correct answer)
- Report the coworker to police
- Wait until the shift ends to mention it
Correct answer: Inform the coworker about the 'two-spoon' tasting method: use one spoon to transfer food to a second clean spoon for tasting
The two-spoon or 'transfer' method prevents saliva contamination: use one clean spoon to take food from the pot and transfer it to a second spoon for tasting. The tasting spoon is then washed before reuse.
FOODSAFE Personal Hygiene Standards 3
A food handler has been diagnosed with Hepatitis A.
When may they return to food handling duties?