Ontario Food Handler Certificate Personal Hygiene for Food Workers 4 — Questions and Answers
Question 1: What is the proper procedure when a food handler notices their disposable glove has a tear?
- Patch the tear with tape and continue
- Remove the torn glove, wash hands, and put on a new glove (Correct answer)
- Cover the tear with another glove
- Continue working if the tear is small
Correct answer: Remove the torn glove, wash hands, and put on a new glove
A torn glove compromises the barrier between hands and food. The handler must remove the glove, wash hands thoroughly (as bacteria may have passed through the tear), and put on a new glove.
Question 2: Fingernails for food handlers should be:
- Long and painted with nail polish for hygiene
- Short, clean, and free of nail polish or artificial nails (Correct answer)
- Any length as long as gloves are worn
- Covered with acrylic nails for protection
Correct answer: Short, clean, and free of nail polish or artificial nails
Fingernails must be kept short and clean to prevent bacteria from harboring underneath. Nail polish can chip into food, and artificial nails can break off and harbor bacteria.
Question 3: A food handler is experiencing a persistent cough but has no fever. Should they be allowed to handle food?
- Yes, coughing is not a food safety concern
- No, they should be reassigned to non-food-handling duties until the cough resolves (Correct answer)
- Yes, if they cough into their hand
- Yes, if they wear a face mask
Correct answer: No, they should be reassigned to non-food-handling duties until the cough resolves
A persistent cough can spread respiratory droplets onto food and food-contact surfaces. The handler should be reassigned to duties that do not involve food contact until the cough resolves.
Question 4: How often should food handlers' uniforms or work clothes be laundered?
- Once a week
- After every shift or when soiled (Correct answer)
- Every two days
- Only when visibly stained
Correct answer: After every shift or when soiled
Work clothes should be laundered after every shift or immediately when soiled. Dirty uniforms can harbor bacteria that may transfer to food during preparation.
Question 5: Which area of the hands is most commonly missed during handwashing?
- The palms
- The fingertips, thumbs, and areas between fingers (Correct answer)
- The back of the hand
- The wrist area
Correct answer: The fingertips, thumbs, and areas between fingers
Studies show that fingertips, thumbs, and the areas between fingers are most frequently missed during handwashing. These areas require deliberate attention during the scrubbing step.
Question 6: What should a food handler do if they observe a coworker not washing their hands after using the washroom?
- Ignore it — it is not their responsibility
- Remind the coworker to wash their hands or report it to the supervisor (Correct answer)
- Wash the coworker's hands for them
- Wait to see if it happens again
Correct answer: Remind the coworker to wash their hands or report it to the supervisor
All food handlers share responsibility for food safety. If a coworker is observed failing to wash hands, the handler should remind them or report the issue to a supervisor to prevent potential contamination.
