Ontario Food Handler Certificate Personal Hygiene for Food Workers 4

Question 1

What is the proper procedure when a food handler notices their disposable glove has a tear?

Accepted Answer

Remove the torn glove, wash hands, and put on a new glove

Answer

Patch the tear with tape and continue

Answer

Cover the tear with another glove

Answer

Continue working if the tear is small

Question 2

Fingernails for food handlers should be:

Accepted Answer

Short, clean, and free of nail polish or artificial nails

Answer

Long and painted with nail polish for hygiene

Answer

Any length as long as gloves are worn

Answer

Covered with acrylic nails for protection

Question 3

A food handler is experiencing a persistent cough but has no fever. Should they be allowed to handle food?

Accepted Answer

No, they should be reassigned to non-food-handling duties until the cough resolves

Answer

Yes, coughing is not a food safety concern

Answer

Yes, if they cough into their hand

Answer

Yes, if they wear a face mask

Question 4

How often should food handlers' uniforms or work clothes be laundered?

Accepted Answer

After every shift or when soiled

Answer

Once a week

Answer

Every two days

Answer

Only when visibly stained

Question 5

Which area of the hands is most commonly missed during handwashing?

Accepted Answer

The fingertips, thumbs, and areas between fingers

Answer

The palms

Answer

The back of the hand

Answer

The wrist area

Question 6

What should a food handler do if they observe a coworker not washing their hands after using the washroom?

Accepted Answer

Remind the coworker to wash their hands or report it to the supervisor

Answer

Ignore it — it is not their responsibility

Answer

Wash the coworker's hands for them

Answer

Wait to see if it happens again