TFM Personal Hygiene and Employee Health 3

Question 1

What is the primary reason bare-hand contact with ready-to-eat food is prohibited?

Accepted Answer

Hands can transfer pathogens directly to food that will not be cooked further

Answer

It is unsanitary in appearance

Answer

It violates customer preferences

Answer

It can change the food's texture

Question 2

Which of the five Big 6 pathogens is associated with contaminated water and poor hygiene and causes bloody diarrhea?

Accepted Answer

Shiga toxin-producing E. coli (STEC)

Answer

Hepatitis A

Answer

Salmonella Typhi

Answer

Norovirus

Question 3

A food handler who has had diarrhea must be restricted from working until symptoms have been gone for how long?

Accepted Answer

48 hours

Answer

12 hours

Answer

24 hours

Answer

72 hours

Question 4

Why is it important for food handlers to report illness symptoms to their manager?

Accepted Answer

To prevent contamination of food and protect public health

Answer

To allow payroll adjustments for sick days

Answer

To comply with union regulations

Answer

To ensure replacement staff are scheduled

Question 5

What should a food handler do immediately after handling a mobile phone while preparing food?

Accepted Answer

Change gloves and wash hands

Answer

Continue working if the phone looked clean

Answer

Use a sanitizing wipe on their hands

Answer

Wash only the hands that touched the phone

Question 6

What is the food manager's responsibility regarding employee hygiene policies?

Accepted Answer

Develop, enforce, and train employees on hygiene policies

Answer

Demonstrate good hygiene personally only

Answer

Post hygiene rules on the wall and assume compliance

Answer

Allow employees to set their own hygiene standards