FOODSAFE Personal Hygiene Standards 1 — Questions and Answers
Question 1: According to BC FOODSAFE, when must food handlers wash their hands?
- Only at the start of a shift
- Before handling food, after using the washroom, after handling raw food, after touching hair or face, and after any potential contamination (Correct answer)
- Only after handling raw meat
- Only when hands are visibly dirty
Correct answer: Before handling food, after using the washroom, after handling raw food, after touching hair or face, and after any potential contamination
BC FOODSAFE requires handwashing at multiple critical points: before starting work, before handling food, after washroom use, after touching raw foods, after sneezing/coughing, after handling garbage, and after any contamination event.
Question 2: What is the minimum time recommended for proper handwashing under BC FOODSAFE guidelines?
- 5 seconds
- 20 seconds (Correct answer)
- 60 seconds
- 2 minutes
Correct answer: 20 seconds
BC FOODSAFE recommends washing hands with warm water and soap for at least 20 seconds, including scrubbing between fingers, under nails, and up to the wrists, followed by thorough rinsing and drying.
Question 3: Why should food handlers avoid wearing jewellery such as rings and bracelets while working?
- Jewellery is too expensive to risk losing
- Jewellery can harbour bacteria, fall into food, and make proper handwashing difficult (Correct answer)
- Jewellery is distracting to customers
- There is no restriction on wearing jewellery
Correct answer: Jewellery can harbour bacteria, fall into food, and make proper handwashing difficult
Jewellery can trap food particles and bacteria underneath, making thorough handwashing difficult. It can also fall into food, creating a physical hazard. A plain wedding band is typically the only exception.
Question 4: A food handler has an infected cut on their finger. What is the correct procedure?
- Continue working without any precautions
- Cover the wound with a waterproof bandage and wear a disposable glove over it (Correct answer)
- Apply antibiotic cream and continue handling food bare-handed
- Ask a coworker to handle all food tasks for the rest of the week
Correct answer: Cover the wound with a waterproof bandage and wear a disposable glove over it
Infected wounds harbour Staphylococcus aureus and other pathogens. The wound must be covered with a waterproof bandage (preferably brightly coloured for visibility) and a disposable glove worn over it to prevent contamination.
Question 5: What type of soap should be used at handwashing stations in a food premise?
- Bar soap shared among all staff
- Liquid soap from a closed dispenser (Correct answer)
- Dish detergent from the kitchen
- Hand sanitizer only, no soap needed
Correct answer: Liquid soap from a closed dispenser
Liquid soap from a closed dispenser is required because bar soap can harbour bacteria on its surface and be shared among users. Dish detergent is not formulated for skin, and hand sanitizer alone is not a substitute for handwashing.
Question 6: Under BC FOODSAFE, food handlers should use hand sanitizer:
- As a complete replacement for handwashing
- As an additional step after proper handwashing when extra precaution is needed (Correct answer)
- Only when the handwashing sink is broken
- Never — hand sanitizer is not permitted in food premises
Correct answer: As an additional step after proper handwashing when extra precaution is needed
Hand sanitizer is used as a supplement to, not a replacement for, proper handwashing. It provides an additional layer of protection but cannot remove physical dirt, grease, or all types of pathogens that soap and water address.
FOODSAFE Personal Hygiene Standards 1
According to BC FOODSAFE, when must food handlers wash their hands?