SNHD Personal Hygiene 2

Question 1

A food handler has a small cut on their hand. What must they do before handling food?

Accepted Answer

Cover with a waterproof bandage and wear a glove over it

Answer

Cuts must be covered with a waterproof bandage AND a glove to create a double barrier that prevents blood or wound fluid from contaminating food.

Question 2

Which action requires a food handler to wash their hands immediately?

Accepted Answer

Touching their face or scratching their head

Answer

The face and hair naturally harbor bacteria; touching them transfers pathogens to hands, requiring immediate handwashing before any further food contact.

Question 3

What is the correct rule for fingernails of food handlers?

Accepted Answer

Short, clean, and unpolished (or artificial nails covered by gloves)

Answer

Short, clean, unpolished nails are required because long nails and nail polish harbor bacteria and can chip or break into food as a physical contaminant.

Question 4

Can hand sanitizer replace handwashing for a food handler?

Accepted Answer

No — hand sanitizer is only an additional step after proper handwashing

Answer

Hand sanitizer cannot remove physical contaminants or kill all pathogens present on hands and is only approved as a supplemental step after proper handwashing.

Question 5

Which of the following must a food handler report to their manager?

Accepted Answer

A diagnosis of a reportable illness such as Salmonella

Answer

A diagnosis of a reportable foodborne illness like Salmonella must be reported because the employee may need to be excluded from work to prevent spreading the illness.

SNHD - Southern Nevada Health District Practice Test

SNHD - Southern Nevada Health District Practice Test

SNHD Personal Hygiene 2