FOODSAFE Personal Hygiene Standards 4 — Questions and Answers
Question 1: When transitioning from handling raw meat to handling ready-to-eat foods, a food handler should:
- Simply change gloves without washing hands
- Remove gloves, wash hands thoroughly, and put on new gloves before handling ready-to-eat food (Correct answer)
- Wipe gloves with a sanitizer cloth
- Continue with the same gloves if they look clean
Correct answer: Remove gloves, wash hands thoroughly, and put on new gloves before handling ready-to-eat food
Bacteria from raw meat can penetrate gloves or contaminate hands during glove removal. The proper procedure is to remove gloves, wash hands thoroughly for 20 seconds, and then put on fresh gloves before handling ready-to-eat food.
Question 2: What temperature of water is recommended for effective handwashing in food service?
- Ice cold water
- Warm water (at least 38°C / 100°F) (Correct answer)
- Boiling hot water
- Temperature does not matter at all
Correct answer: Warm water (at least 38°C / 100°F)
Warm water (at least 38°C/100°F) is recommended because it helps dissolve fats and oils, allows soap to lather effectively, and encourages thorough washing. Water that is too hot can cause burns; too cold reduces cleaning effectiveness.
Question 3: Why is it important for food handlers to avoid touching their face, hair, or body while working?
- It looks unprofessional to customers
- The face, hair, and body harbour Staphylococcus aureus and other bacteria that can transfer to food (Correct answer)
- It slows down food preparation
- There is no health reason — it is just a courtesy
Correct answer: The face, hair, and body harbour Staphylococcus aureus and other bacteria that can transfer to food
Staphylococcus aureus commonly lives on skin, in nasal passages, and in hair. Touching these areas transfers bacteria to hands, which can then contaminate food or food-contact surfaces, potentially causing staphylococcal food poisoning.
Question 4: Which of the following personal items should NOT be brought into a food preparation area?
- A clean apron
- A personal cell phone (Correct answer)
- A clean chef's hat
- Designated food prep gloves
Correct answer: A personal cell phone
Personal cell phones are heavily contaminated with bacteria and should not be used in food preparation areas. Studies show phones carry more bacteria than a toilet seat. They should be stored in lockers or designated areas.
Question 5: If a food handler develops a boil or abscess on their arm, what precaution should be taken?
- No precaution needed if it is covered by a sleeve
- The wound must be properly bandaged with a waterproof covering, and the food handler may need to be reassigned to non-food handling duties (Correct answer)
- Simply apply perfume to mask any odour
- Pop the boil and wash the area with soap
Correct 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
Boils and abscesses contain high concentrations of Staphylococcus aureus. They must be properly covered with waterproof bandages. Depending on the location and severity, the food handler may need to be reassigned to non-food-contact duties.
Question 6: What is double handwashing and when is it required?
- Washing hands twice in a row for extra cleanliness — required after using the washroom (Correct answer)
- Using two sinks simultaneously — required before the start of every shift
- Washing hands with two different types of soap — required after handling chemicals
- Double handwashing is not a real concept
Correct answer: Washing hands twice in a row for extra cleanliness — required after using the washroom
Double handwashing means washing hands twice consecutively. It is recommended after using the washroom because a single wash may not adequately remove all fecal bacteria. The second wash provides an additional level of safety.
FOODSAFE Personal Hygiene Standards 4
When transitioning from handling raw meat to handling ready-to-eat foods, a food handler should: