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
Why is it important for food handlers to avoid wearing strong perfumes or colognes?
Answer: Strong scents can mask the smell of spoiled food and may contaminate food with chemicals
Strong fragrances can mask the smell of spoiled or off food, making it harder to detect problems. Additionally, chemical compounds in perfumes can transfer to food and affect its taste or safety.
Which of the following illnesses requires a food handler to be excluded from work under Ontario regulations?
Answer: Jaundice (potential sign of Hepatitis A)
Jaundice (yellowing of the skin or eyes) is a potential symptom of Hepatitis A and requires immediate exclusion from food handling and notification to public health authorities.
After handling raw chicken, a food handler wants to prepare a salad. What must they do first?
Answer: Remove gloves, wash hands thoroughly, and put on new gloves
Switching from raw poultry to ready-to-eat food requires removing contaminated gloves, thorough handwashing, and putting on fresh gloves to prevent cross-contamination with Salmonella or Campylobacter.
What is the purpose of the 'double barrier' method when a food handler has a wound on their hand?
Answer: A waterproof bandage prevents wound bacteria from reaching food, and a glove provides a second physical barrier
The double barrier — waterproof bandage plus disposable glove — provides two layers of protection. The bandage seals the wound, and the glove prevents the bandage from contacting food and catches it if it falls off.
Where should food handlers eat, drink, or smoke?
Answer: In designated areas away from food preparation, storage, and dishwashing areas
Eating, drinking, and smoking must occur only in designated areas separate from food handling zones. These activities introduce saliva and other contaminants that could reach food.
A food handler notices they have developed a boil (skin abscess) on their arm. What should they do?
Answer: Report it to their supervisor; if it cannot be effectively covered, they should be excluded from food handling
Boils are infected with Staphylococcus aureus and can contaminate food. The handler must report it to their supervisor. If the boil can be effectively covered and is not on the hands, they may continue with restrictions; otherwise, exclusion is required.