SNHD Personal Hygiene 3

Question 1

What is the correct order of steps in proper handwashing?

Accepted Answer

Wet, lather with soap, scrub 20 sec, rinse, dry with single-use towel

Answer

Hands must be wetted first so soap can lather effectively, then scrubbed for 20 seconds, rinsed thoroughly, and dried with a single-use towel.

Question 2

A food handler returns from a smoke break. What must they do before handling food?

Accepted Answer

Wash hands immediately before returning to food prep

Answer

Smoking involves touching the face and mouth, contaminating hands with saliva and other pathogens, requiring thorough handwashing before any food contact.

Question 3

Why is it prohibited to handle ready-to-eat foods with bare hands?

Accepted Answer

Bare hands can transfer pathogens to food that will not be cooked again before consumption

Answer

Ready-to-eat foods are served without further cooking, so any pathogens transferred from bare hands cannot be killed before the food is consumed.

Question 4

A food handler is diagnosed with Hepatitis A. What action is required by SNHD regulations?

Accepted Answer

They must be excluded from working with food until medically cleared

Answer

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.

Question 5

Under which condition may a food handler drink a beverage in the food prep area?

Accepted Answer

If the beverage is in a covered container with a lid or straw

Answer

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.

SNHD - Southern Nevada Health District Practice Test

SNHD - Southern Nevada Health District Practice Test

SNHD Personal Hygiene 3