FREE TFHC Personal Hygiene Questions and Answers

Question 1

How long should you wash your hands with soap and water?

Accepted Answer

20 seconds

Answer

Food safety guidelines, including those from the CDC, recommend washing hands with soap and water for at least 20 seconds. This duration ensures enough time for the soap to effectively break down grease and dirt, and for the friction of rubbing to dislodge and rinse away harmful microorganisms from the skin, significantly reducing the risk of contamination.

Question 2

When should you wear gloves?

Accepted Answer

Only when handling raw meat or poultry

Answer

Wearing gloves when handling raw meat or poultry is important to prevent the transfer of harmful bacteria from these high-risk foods to other surfaces, utensils, or ready-to-eat foods. This practice significantly reduces the risk of cross-contamination, which is a major cause of foodborne illness, and also protects the food handler from direct contact with potential pathogens.

Question 3

What should you do if you sneeze or cough while preparing food?

Accepted Answer

Sneeze or cough into your elbow

Answer

Sneezing or coughing into your elbow, often called the 'vampire cough,' is the recommended method to contain respiratory droplets. This prevents the spread of germs to your hands, which could then transfer to food or food contact surfaces, significantly reducing the risk of contaminating food and spreading illness.

Question 4

What should you do if you have a cut or sore on your hand?

Accepted Answer

Cover it with a bandage

Answer

Any cut or sore on a food handler's hand must be properly covered with a clean, impermeable bandage, and ideally a single-use glove over it. This prevents bacteria from the wound from contaminating food and protects the wound from food contaminants, ensuring both food safety and the handler's health.

Question 5

What should you do if you have a cold or flu?

Accepted Answer

All of the above

Answer

If a food handler has a cold or flu, it's crucial to take multiple precautions to prevent spreading illness. This includes reporting symptoms to an employer, staying home from work to avoid contaminating food and other staff, and practicing good respiratory hygiene like covering coughs and sneezes when present. These combined actions protect both food and public health.

TFHC - Texas Food Handlers Certification Practice Test

TFHC - Texas Food Handlers Certification Practice Test

FREE TFHC Personal Hygiene Questions and Answers