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

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:

Accepted Answer

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

Answer

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?

Accepted Answer

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

Answer

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?

Accepted Answer

After every shift or when soiled

Answer

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?

Accepted Answer

The fingertips, thumbs, and areas between fingers

Answer

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.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Personal Hygiene for Food Workers 4