WSQ Food Hygiene & Personal Hygiene 2 — Questions and Answers
Question 1: What does 'personal hygiene' include for food handlers beyond handwashing?
- Keeping fingernails short and clean, avoiding strong perfumes, maintaining clean uniforms, and not eating, drinking, or smoking in food preparation areas (Correct answer)
- Only washing hands and wearing a hairnet
- Only maintaining clean uniforms
- Only avoiding smoking in food preparation areas
Correct answer: Keeping fingernails short and clean, avoiding strong perfumes, maintaining clean uniforms, and not eating, drinking, or smoking in food preparation areas
Personal hygiene for food handlers is comprehensive — it includes handwashing, keeping fingernails short and clean (long nails harbour bacteria), wearing clean work attire, using hair restraints, not eating, drinking, or smoking in food prep areas, and avoiding wearing strong perfumes that may transfer to food.
Question 2: Why is it important that food handler uniforms be changed regularly and laundered properly?
- Contaminated uniforms can transfer bacteria and physical contaminants to food during food preparation (Correct answer)
- Uniforms should only be changed when visibly dirty
- Laundry requirements apply only to aprons, not full uniforms
- Uniform hygiene is a customer relations issue, not a food safety issue
Correct answer: Contaminated uniforms can transfer bacteria and physical contaminants to food during food preparation
Food handler uniforms and aprons can become contaminated with bacteria, chemical residues, and physical particles during the workday. Wearing contaminated clothing while handling food can transfer these contaminants. Clean uniforms should be put on at the start of each shift and changed whenever soiled.
Question 3: What is the purpose of requiring food handlers to keep fingernails short?
- Long fingernails can harbour bacteria and food particles that are difficult to remove during handwashing, and they may break off into food (Correct answer)
- Short nails are required only for aesthetic reasons
- Nail length only matters when using kitchen equipment
- Nail requirements apply only to food handlers who touch ready-to-eat food
Correct answer: Long fingernails can harbour bacteria and food particles that are difficult to remove during handwashing, and they may break off into food
Long fingernails are a significant hygiene risk because bacteria and food debris accumulate under and around the nails and are difficult to remove even with proper handwashing. Additionally, false or long nails can break off and become physical contaminants in food.
Question 4: What does 'effective handwashing technique' achieve that simply rinsing with water does not?
- Soap molecules surround and remove bacteria, oils, and dirt from the skin surface, which water alone cannot achieve (Correct answer)
- Water alone is equally effective if used for long enough
- Alcohol hand sanitiser is more effective than soap and water for all situations
- Handwashing with soap only removes visible dirt, not bacteria
Correct answer: Soap molecules surround and remove bacteria, oils, and dirt from the skin surface, which water alone cannot achieve
Soap molecules have a hydrophilic (water-attracting) end and a hydrophobic (oil-attracting) end. When combined with friction and water, soap lifts bacteria, viruses, oils, and dirt from the skin and carries them away when rinsed. Water alone cannot effectively remove oily contaminants or mechanically dislodge bacteria.
Question 5: After handling raw chicken, a food handler needs to immediately prepare a salad. What is the correct procedure?
- Thoroughly wash and dry hands with soap and water, change gloves, and clean and sanitise all surfaces and utensils that contacted raw chicken before handling the salad (Correct answer)
- Simply put on fresh gloves without washing hands
- Rinse hands with water only to save time
- Continue immediately as the salad is not a high-risk food
Correct answer: Thoroughly wash and dry hands with soap and water, change gloves, and clean and sanitise all surfaces and utensils that contacted raw chicken before handling the salad
Raw poultry is a high-risk source of Salmonella and Campylobacter. Before handling ready-to-eat foods like salad, the food handler must wash hands thoroughly with soap and water, change to clean gloves, and ensure all surfaces and equipment are cleaned and sanitised to prevent cross-contamination.
Question 6: What is the correct procedure for a food handler who accidentally sneezes or coughs near a food preparation area?
- Cover mouth and nose with a tissue or elbow (not hand), dispose of tissue, wash hands thoroughly, and if food may have been contaminated, discard it (Correct answer)
- Continue working as this is unavoidable
- Simply turn away from the food and continue working
- Use hand sanitiser and continue without discarding any food
Correct answer: Cover mouth and nose with a tissue or elbow (not hand), dispose of tissue, wash hands thoroughly, and if food may have been contaminated, discard it
Sneezing and coughing can project respiratory droplets containing bacteria and viruses. Food handlers should use a tissue or their elbow (not their hand) to cover their mouth and nose, dispose of any tissue, wash their hands thoroughly, and discard any food that may have been contaminated by the sneeze or cough.
WSQ Food Hygiene & Personal Hygiene 2
What does 'personal hygiene' include for food handlers beyond handwashing?