Level 2 Food Hygiene Certificate Personal Hygiene 2

Question 1

What is the purpose of wearing clean protective clothing (e.g. apron, coat) in a food preparation area?

Accepted Answer

To prevent contamination of food from personal clothing and to protect the food handler's own clothes

Answer

To satisfy customer expectations of professional appearance only

Answer

To comply with fire safety regulations

Answer

To identify staff to the Food Standards Agency inspector

Question 2

Hair nets or hats are worn by food handlers primarily to:

Accepted Answer

Prevent hair from physically contaminating food

Answer

Meet health and safety regulations for PPE

Answer

Demonstrate professional standards to customers

Answer

Reduce the risk of chemical contamination

Question 3

A food handler returns from a smoking break. What must they do before handling food again?

Accepted Answer

Wash hands thoroughly with soap and water

Answer

Simply return to work after 5 minutes

Answer

Apply hand sanitiser gel only

Answer

Change their apron only

Question 4

Which of the following illnesses requires a food handler to report to their supervisor AND be excluded from food handling?

Accepted Answer

Typhoid fever

Answer

A mild cold with no gastrointestinal symptoms

Answer

A sprained ankle

Answer

Mild seasonal allergies

Question 5

What should a food handler do if they notice a colleague has an infected skin lesion on their hand?

Accepted Answer

Inform the supervisor so the colleague can be assessed and excluded if necessary

Answer

Ignore it as it is not their responsibility

Answer

Ask the colleague to wear extra gloves

Answer

Cover it themselves with a blue plaster

Question 6

Why is eating, drinking, or chewing gum prohibited in food preparation areas?

Accepted Answer

It can introduce bacteria from the mouth and saliva into the food environment

Answer

It reduces worker productivity

Answer

It is a fire hazard

Answer

It contaminates the air conditioning system