FOODSAFE Personal Hygiene Standards 4

Question 1

When transitioning from handling raw meat to handling ready-to-eat foods, a food handler should:

Accepted Answer

Remove gloves, wash hands thoroughly, and put on new gloves before handling ready-to-eat food

Answer

Simply change gloves without washing hands

Answer

Wipe gloves with a sanitizer cloth

Answer

Continue with the same gloves if they look clean

Question 2

What temperature of water is recommended for effective handwashing in food service?

Accepted Answer

Warm water (at least 38°C / 100°F)

Answer

Ice cold water

Answer

Boiling hot water

Answer

Temperature does not matter at all

Question 3

Why is it important for food handlers to avoid touching their face, hair, or body while working?

Accepted Answer

The face, hair, and body harbour Staphylococcus aureus and other bacteria that can transfer to food

Answer

It looks unprofessional to customers

Answer

It slows down food preparation

Answer

There is no health reason — it is just a courtesy

Question 4

Which of the following personal items should NOT be brought into a food preparation area?

Accepted Answer

A personal cell phone

Answer

A clean apron

Answer

A clean chef's hat

Answer

Designated food prep gloves

Question 5

If a food handler develops a boil or abscess on their arm, what precaution should be taken?

Accepted Answer

The wound must be properly bandaged with a waterproof covering, and the food handler may need to be reassigned to non-food handling duties

Answer

No precaution needed if it is covered by a sleeve

Answer

Simply apply perfume to mask any odour

Answer

Pop the boil and wash the area with soap

Question 6

What is double handwashing and when is it required?

Accepted Answer

Washing hands twice in a row for extra cleanliness — required after using the washroom

Answer

Using two sinks simultaneously — required before the start of every shift

Answer

Washing hands with two different types of soap — required after handling chemicals

Answer

Double handwashing is not a real concept