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

Protective clothing prevents contamination of food from fibres, bacteria, or other materials on personal clothing, and also protects the handler's own clothes from food soiling.

Question 2

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

Accepted Answer

Prevent hair from physically contaminating food

Answer

Hair nets and hats are worn to prevent hair from falling into food (physical contamination) and to reduce the transfer of bacteria from the scalp to food.

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

After smoking, hands must be washed thoroughly with soap and water to remove bacteria and nicotine residue before returning to food handling. Hand sanitiser alone is insufficient.

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

Typhoid fever is a notifiable disease caused by Salmonella Typhi. A food handler with typhoid must be excluded from all food handling and reported, as it can be transmitted through food.

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

An infected skin lesion can harbour Staphylococcus aureus. The correct action is to inform the supervisor so the colleague can be properly assessed and excluded from food handling if required.

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Certificate Personal Hygiene 2