Food Hygiene & Personal Hygiene Flashcards

How should a food handler wash their hands correctly?

Answer: Wet hands, apply soap, scrub all surfaces including between fingers and under nails for at least 20 seconds, rinse thoroughly, and dry with a single-use paper towel

Correct handwashing involves: wetting hands with clean water, applying soap, scrubbing all surfaces (palms, backs of hands, between fingers, under nails) for at least 20 seconds, rinsing thoroughly, and drying with a single-use paper towel. This removes pathogens that could contaminate food.

When must a food handler wash their hands?

Answer: Before handling food, after handling raw meat/poultry/seafood, after using the toilet, after touching their face/hair, after handling waste, and after handling money

Food handlers must wash their hands at multiple critical points throughout the workday: before handling food, after handling raw foods, after using the toilet, after touching their face or hair, after handling rubbish or cleaning chemicals, and after handling money. Frequent handwashing prevents cross-contamination.

A food handler notices they have a cut on their hand. What is the correct action?

Answer: Cover the wound with a brightly coloured (blue) waterproof bandage and wear a food-grade glove over it before handling food

Cuts and wounds can harbour bacteria and bleed into food, causing contamination. Food handlers must cover wounds with a brightly coloured (blue) waterproof plaster so it can be easily identified if it falls into food, and wear a clean glove over the bandaged hand as an additional barrier.

Which of the following personal protective equipment (PPE) should a food handler wear when preparing ready-to-eat food?

Answer: Clean apron, hair restraint (cap or net), and food-safe gloves where required

When preparing ready-to-eat food (food that will not be further cooked before consumption), food handlers should wear a clean apron to protect clothing from contaminating food, a hair restraint to prevent hair from falling into food, and food-safe gloves where direct hand contact with ready-to-eat food occurs.

Why should food handlers NOT wear jewellery (rings, bracelets, watches) while handling food?

Answer: Jewellery can harbour bacteria in the grooves, fall into food, and create physical contamination hazards

Jewellery presents multiple food safety hazards: bacteria can accumulate in crevices on rings and bracelets, items can fall into food as physical contaminants, and they may be difficult to clean properly. Singapore food hygiene regulations require food handlers to remove jewellery before food handling.

A food handler is suffering from diarrhoea, vomiting, or a respiratory illness with nasal discharge. What must they do?

Answer: Report their illness to their supervisor and stay away from food handling duties until they have fully recovered

Food handlers who are ill with gastrointestinal symptoms (diarrhoea, vomiting) or respiratory illness with discharge are at high risk of contaminating food. They must report their illness to their supervisor and must not handle food until they have fully recovered and are symptom-free.