Level 2 Food Hygiene Certificate Personal Hygiene 1

Question 1

Why must food handlers wash their hands after visiting the toilet?

Accepted Answer

To remove faecal bacteria such as E. coli that could contaminate food

Answer

Hands must be washed after toilet visits primarily to remove faecal bacteria (such as E. coli and Salmonella) that could contaminate food and cause food poisoning.

Question 2

Which of the following is the correct order for effective handwashing?

Accepted Answer

Wet, soap, scrub for 20 seconds, rinse, dry

Answer

The correct handwashing sequence is: wet hands with water, apply soap, scrub all surfaces for at least 20 seconds, rinse thoroughly, and dry with a clean paper towel.

Question 3

A food handler has a small cut on their finger. What is the correct procedure before handling food?

Accepted Answer

Cover the cut with a brightly coloured, waterproof, metal-detectable blue plaster

Answer

Cuts must be covered with a blue, waterproof, metal-detectable plaster. Blue is used because it is not a natural food colour and is easy to spot if it falls into food; metal-detectability allows automated detection.

Question 4

Which of the following should food handlers do BEFORE starting work in a food preparation area?

Accepted Answer

Remove all hand jewellery, including rings and bracelets

Answer

Food handlers should remove all hand and wrist jewellery before working with food, as jewellery can harbour bacteria and physical pieces can fall into food.

Question 5

When should a food handler be excluded from food handling duties?

Accepted Answer

When they are suffering from diarrhoea or vomiting

Answer

A food handler suffering from diarrhoea or vomiting must be excluded from food handling duties immediately, as these are classic symptoms of infectious intestinal disease that can contaminate food.

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Certificate Personal Hygiene 1