FOODSAFE Personal Hygiene Standards

Question 1

According to BC FOODSAFE, when must food handlers wash their hands?

Accepted Answer

Before handling food, after using the washroom, after handling raw food, after touching hair or face, and after any potential contamination

Answer

Only at the start of a shift

Answer

Only after handling raw meat

Answer

Only when hands are visibly dirty

Question 2

What is the minimum time recommended for proper handwashing under BC FOODSAFE guidelines?

Accepted Answer

20 seconds

Answer

5 seconds

Answer

60 seconds

Answer

2 minutes

Question 3

Why should food handlers avoid wearing jewellery such as rings and bracelets while working?

Accepted Answer

Jewellery can harbour bacteria, fall into food, and make proper handwashing difficult

Answer

Jewellery is too expensive to risk losing

Answer

Jewellery is distracting to customers

Answer

There is no restriction on wearing jewellery

Question 4

A food handler has an infected cut on their finger. What is the correct procedure?

Accepted Answer

Cover the wound with a waterproof bandage and wear a disposable glove over it

Answer

Continue working without any precautions

Answer

Apply antibiotic cream and continue handling food bare-handed

Answer

Ask a coworker to handle all food tasks for the rest of the week

Question 5

What type of soap should be used at handwashing stations in a food premise?

Accepted Answer

Liquid soap from a closed dispenser

Answer

Bar soap shared among all staff

Answer

Dish detergent from the kitchen

Answer

Hand sanitizer only, no soap needed

Question 6

Under BC FOODSAFE, food handlers should use hand sanitizer:

Accepted Answer

As an additional step after proper handwashing when extra precaution is needed

Answer

As a complete replacement for handwashing

Answer

Only when the handwashing sink is broken

Answer

Never — hand sanitizer is not permitted in food premises