TFM Personal Hygiene and Employee Health 2 — Questions and Answers
Question 1: A food handler has a cut on their hand. What is the proper procedure before returning to food handling?
- Cover it with a bandage and continue working
- Cover with a bandage and a waterproof finger cot, then wear a glove over it (Correct answer)
- Wait until the wound is fully healed
- Apply antiseptic and leave uncovered
Correct answer: Cover with a bandage and a waterproof finger cot, then wear a glove over it
A wound must be covered with a bandage and waterproof finger cot, and a glove worn over it, to prevent blood and pathogens from contaminating food.
Question 2: How should a food handler's hair be managed while working with food?
- Kept clean and tied back, or covered with a hair restraint (Correct answer)
- Washed daily before coming to work
- Kept short to avoid contamination
- There are no requirements for hair management
Correct answer: Kept clean and tied back, or covered with a hair restraint
Food handlers must wear hair restraints such as hats, hairnets, or caps to prevent hair from falling into food.
Question 3: Can a food handler who has been diagnosed with Salmonella Typhi return to work without restrictions?
- Yes, once symptoms are gone for 24 hours
- No, they must be cleared by the regulatory authority before returning (Correct answer)
- Yes, if they wear gloves at all times
- Yes, after completing a course of antibiotics
Correct answer: No, they must be cleared by the regulatory authority before returning
Salmonella Typhi is a highly regulated pathogen; the employee must receive clearance from the regulatory authority before returning to food handling.
Question 4: What must a manager do if an employee reports that they have been diagnosed with a reportable illness?
- Allow the employee to continue working if they feel well
- Exclude the employee and notify the local regulatory authority (Correct answer)
- Ask the employee to wear extra protective equipment
- Only restrict the employee from direct food contact
Correct answer: Exclude the employee and notify the local regulatory authority
When an employee is diagnosed with a reportable illness, the manager must exclude the employee from the premises and notify the appropriate health authority.
Question 5: At what point must single-use gloves be changed?
- Only when they are visibly torn
- Every hour regardless of activity
- After handling raw meat, touching the face, or after any contaminating activity (Correct answer)
- When a supervisor requests it
Correct answer: After handling raw meat, touching the face, or after any contaminating activity
Gloves must be changed whenever they become contaminated — after handling raw proteins, touching the face or body, or any activity that introduces contamination.
Question 6: Which of the following actions is prohibited when working with food?
- Wearing a food-safe apron
- Eating or drinking in a food preparation area (Correct answer)
- Using sanitized utensils to taste food
- Wearing closed-toe shoes
Correct answer: Eating or drinking in a food preparation area
Eating or drinking in food preparation areas is prohibited because it can introduce pathogens from the mouth to food contact surfaces.
TFM Personal Hygiene and Employee Health 2
A food handler has a cut on their hand.
What is the proper procedure before returning to food handling?