WSQ Food Hygiene Fundamentals 2

Question 1

What are the three types of food contamination hazards?

Accepted Answer

Biological (bacteria, viruses), chemical (cleaning agents, pesticides), and physical (hair, glass, metal)

Answer

Food can be contaminated biologically (pathogens), chemically (cleaning agents, pesticides, allergens), or physically (foreign objects like hair, glass, metal fragments, insects).

Question 2

When should food handlers wash their hands?

Accepted Answer

Before handling food, after using the toilet, after handling raw food, after touching face/hair, after handling rubbish, after smoking, and after a break

Answer

Hands must be washed at multiple critical points throughout the working day. Any activity that could introduce contamination requires handwashing before touching food again.

Question 3

What personal hygiene standards must food handlers maintain in Singapore?

Accepted Answer

Clean uniform/apron, hair restraint (cap/net), short clean nails without nail polish, no jewellery (except plain band), no smoking in food areas, and reporting illness

Answer

Singapore requires food handlers to maintain high personal hygiene: clean attire, hair covering, trimmed nails, no jewellery (bacteria harbours), no smoking near food, and mandatory illness reporting.

Question 4

What should a food handler do if they are ill with diarrhoea or vomiting?

Accepted Answer

Stop handling food immediately, report the illness to the supervisor, and only return to food handling after being symptom-free for at least 48 hours

Answer

SFA requires food handlers with symptoms of food-borne illness (diarrhoea, vomiting, fever) to stop work immediately and report their condition. They must be symptom-free for 48 hours before resuming food handling.

Question 5

What is the '2-hour/4-hour' rule for potentially hazardous food?

Accepted Answer

Food in the danger zone for less than 2 hours can be refrigerated; between 2-4 hours must be consumed immediately; beyond 4 hours must be discarded

Answer

This time-temperature management rule is critical in Singapore's heat: food at room temperature for under 2 hours can be refrigerated safely; 2-4 hours must be used immediately; beyond 4 hours, discard it.

WSQ Food Safety Practice Test

WSQ Food Safety Practice Test

WSQ Food Hygiene Fundamentals 2