Personal Hygiene Flashcards
7 cards from real SNHD practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Personal Hygiene flashcards as text
What is the correct order of steps in proper handwashing?
Answer: Wet, lather with soap, scrub 20 sec, rinse, dry with single-use towel
Hands must be wetted first so soap can lather effectively, then scrubbed for 20 seconds, rinsed thoroughly, and dried with a single-use towel.
A food handler returns from a smoke break. What must they do before handling food?
Answer: Wash hands immediately before returning to food prep
Smoking involves touching the face and mouth, contaminating hands with saliva and other pathogens, requiring thorough handwashing before any food contact.
Why is it prohibited to handle ready-to-eat foods with bare hands?
Answer: Bare hands can transfer pathogens to food that will not be cooked again before consumption
Ready-to-eat foods are served without further cooking, so any pathogens transferred from bare hands cannot be killed before the food is consumed.
A food handler is diagnosed with Hepatitis A. What action is required by SNHD regulations?
Answer: They must be excluded from working with food until medically cleared
Hepatitis A is a highly contagious, reportable illness that requires the employee to be excluded from all food handling duties until a health authority or medical professional clears them to return.
Under which condition may a food handler drink a beverage in the food prep area?
Answer: If the beverage is in a covered container with a lid or straw
A covered container with a lid or straw prevents backwash and liquid from splashing onto food surfaces, making it an acceptable method in many food prep areas.
A food handler has an infected boil on their wrist. What is the appropriate action?
Answer: Cover with a waterproof bandage and glove, or be reassigned to non-food-contact duties
Infected wounds harbor pathogens such as Staphylococcus aureus that can contaminate food, so they must be double-covered or the handler must be reassigned to tasks away from food.
What is the primary reason food handlers must maintain good personal hygiene practices?
Answer: To prevent the transfer of pathogens from the handler to food, causing foodborne illness
Food handlers are one of the most common sources of foodborne illness pathogens; proper hygiene practices are the primary defense against transferring those pathogens to food.