FOODSAFE Personal Hygiene Standards 5

Question 1

How often should food handlers change their aprons during a shift?

Accepted Answer

Whenever the apron becomes soiled, contaminated, or when switching between raw and ready-to-eat food tasks

Answer

Aprons should be changed whenever they become soiled or contaminated, and especially when transitioning between handling raw and ready-to-eat foods. A dirty apron can transfer bacteria to hands and food contact surfaces.

Question 2

A food handler wearing latex gloves notices a small tear in one glove while preparing a salad. What should they do?

Accepted Answer

Immediately remove both gloves, wash hands, and put on new gloves

Answer

Any tear in a glove compromises the barrier between the handler's hands and the food. The handler must remove both gloves, wash hands (as bacteria may have passed through the tear), and put on a fresh pair.

Question 3

What is the recommended practice for food handlers regarding the use of perfume or cologne?

Accepted Answer

Food handlers should avoid heavy perfumes and colognes as they can contaminate food with chemical odours and may cause allergic reactions

Answer

Strong perfumes and colognes can transfer chemical odours to food, potentially altering its taste and smell. Some fragrances contain allergens that could affect sensitive individuals. Minimal or no fragrance is the best practice.

Question 4

When should food handlers wash their hands in relation to putting on disposable gloves?

Accepted Answer

Both before putting on gloves and after removing them

Answer

Hands must be washed before putting on gloves (to avoid trapping bacteria inside) and after removing them (as bacteria can multiply in the warm, moist environment inside gloves and contaminate hands during removal).

Question 5

What condition must a handwashing station meet under BC FOODSAFE requirements?

Accepted Answer

It must be dedicated to handwashing only, with hot and cold running water, soap, paper towels, and be easily accessible

Answer

BC Food Premises Regulation requires dedicated handwashing stations with hot and cold running water, liquid soap, paper towels or an approved drying method, and they must be conveniently located and accessible at all times.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Personal Hygiene Standards 5