Personal Hygiene for Food Workers Flashcards
6 cards from real Ontario Food Handler Certificate practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Personal Hygiene for Food Workers flashcards as text
When should disposable gloves be changed during food preparation?
Answer: When switching between raw and ready-to-eat foods, after any interruption, or when damaged
Gloves must be changed when switching between tasks (especially raw to ready-to-eat), after any interruption in work, when damaged, and after handling non-food items. Hands must be washed before putting on new gloves.
What is the correct order of steps for proper handwashing?
Answer: Wet, soap, scrub 20 seconds, rinse, dry with paper towels
The correct handwashing procedure is: wet hands with warm water, apply soap, scrub all surfaces for at least 20 seconds (including between fingers and under nails), rinse thoroughly, and dry with single-use paper towels.
Why must food handlers avoid touching their face, hair, or body while handling food?
Answer: The face, hair, and body harbor bacteria such as Staphylococcus aureus that can contaminate food
The human body naturally harbors bacteria, particularly Staphylococcus aureus on the skin, in the nose, and in the hair. Touching these areas transfers bacteria to hands and subsequently to food.
A food handler is diagnosed with Hepatitis A. What action is required?
Answer: They must be immediately excluded from food handling and the local health unit notified
Hepatitis A is a reportable disease. Infected food handlers must be immediately excluded from food handling duties and the local Medical Officer of Health must be notified, as the virus is easily transmitted through food.
Which of the following is TRUE about bare-hand contact with ready-to-eat food?
Answer: It should be minimized; utensils, tongs, or gloves should be used instead
Bare-hand contact with ready-to-eat food should be avoided whenever possible. Utensils, tongs, deli paper, or disposable gloves provide a barrier between hands and food that will not be further cooked.
What personal hygiene practice is required before entering a food preparation area?
Answer: Removing all jewelry except a plain band, securing hair, and putting on clean work clothes
Before entering a food preparation area, workers must remove jewelry (except a plain band), secure hair with a net or hat, put on clean work clothes, and wash hands thoroughly.