Ontario Food Handler Certificate Personal Hygiene for Food Workers

Question 1

According to Ontario food safety guidelines, when must food handlers wash their hands?

Accepted Answer

Before handling food, after using the washroom, and after handling raw meat

Answer

Ontario regulations require handwashing before handling food, after using the washroom, after handling raw meat, after touching hair or face, after sneezing or coughing, and after handling garbage.

Question 2

What is the minimum time recommended for proper handwashing?

Accepted Answer

20 seconds

Answer

Proper handwashing requires scrubbing hands with soap and warm water for at least 20 seconds to effectively remove bacteria and other contaminants from the skin.

Question 3

What is the correct water temperature for handwashing in a food premises?

Accepted Answer

Warm running water (at least 38°C/100°F)

Answer

Warm running water at a comfortable temperature (at least 38°C) is recommended for handwashing. Water that is too hot can damage skin, while cold water is less effective at removing grease and soil.

Question 4

Which of the following is an acceptable method of drying hands after washing in a food premises?

Accepted Answer

Using single-use paper towels

Answer

Single-use paper towels are the preferred method for drying hands in food premises because they prevent recontamination that can occur with shared cloth towels or aprons.

Question 5

A food handler has a small cut on their finger. What is the proper procedure?

Accepted Answer

Cover the cut with a waterproof bandage and wear a disposable glove over it

Answer

Cuts must be covered with a waterproof bandage (preferably brightly colored for visibility) and then a disposable glove worn over it to prevent wound bacteria from contaminating food.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Personal Hygiene for Food Workers