WSQ Food Hygiene & Personal Hygiene 2

Question 1

What does 'personal hygiene' include for food handlers beyond handwashing?

Accepted Answer

Keeping fingernails short and clean, avoiding strong perfumes, maintaining clean uniforms, and not eating, drinking, or smoking in food preparation areas

Answer

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?

Accepted Answer

Contaminated uniforms can transfer bacteria and physical contaminants to food during food preparation

Answer

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?

Accepted Answer

Long fingernails can harbour bacteria and food particles that are difficult to remove during handwashing, and they may break off into food

Answer

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?

Accepted Answer

Soap molecules surround and remove bacteria, oils, and dirt from the skin surface, which water alone cannot achieve

Answer

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?

Accepted 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

Answer

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.

WSQ Food Safety Practice Test

WSQ Food Safety Practice Test

WSQ Food Hygiene & Personal Hygiene 2