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

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?

Accepted Answer

Warm water (at least 38°C / 100°F)

Answer

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?

Accepted Answer

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

Answer

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?

Accepted Answer

A personal cell phone

Answer

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?

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

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.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Personal Hygiene Standards 4