WSQ Food Hygiene & Personal Hygiene — Questions and Answers
Question 1: How should a food handler wash their hands correctly?
- Wet hands, apply soap, scrub all surfaces including between fingers and under nails for at least 20 seconds, rinse thoroughly, and dry with a single-use paper towel (Correct answer)
- Rinse hands briefly under cold water for 5 seconds
- Use a hand sanitiser only, without washing with soap and water
- Wash only the palms with soap for 10 seconds
Correct answer: Wet hands, apply soap, scrub all surfaces including between fingers and under nails for at least 20 seconds, rinse thoroughly, and dry with a single-use paper towel
Correct handwashing involves: wetting hands with clean water, applying soap, scrubbing all surfaces (palms, backs of hands, between fingers, under nails) for at least 20 seconds, rinsing thoroughly, and drying with a single-use paper towel. This removes pathogens that could contaminate food.
Question 2: When must a food handler wash their hands?
- Before handling food, after handling raw meat/poultry/seafood, after using the toilet, after touching their face/hair, after handling waste, and after handling money (Correct answer)
- Only before starting work at the beginning of the shift
- Only after using the toilet
- Only when hands are visibly dirty
Correct answer: Before handling food, after handling raw meat/poultry/seafood, after using the toilet, after touching their face/hair, after handling waste, and after handling money
Food handlers must wash their hands at multiple critical points throughout the workday: before handling food, after handling raw foods, after using the toilet, after touching their face or hair, after handling rubbish or cleaning chemicals, and after handling money. Frequent handwashing prevents cross-contamination.
Question 3: A food handler notices they have a cut on their hand. What is the correct action?
- Cover the wound with a brightly coloured (blue) waterproof bandage and wear a food-grade glove over it before handling food (Correct answer)
- Continue working without covering the wound as cuts are minor
- Apply a standard skin-coloured plaster only without a glove
- Stop work entirely and go home until the wound heals
Correct answer: Cover the wound with a brightly coloured (blue) waterproof bandage and wear a food-grade glove over it before handling food
Cuts and wounds can harbour bacteria and bleed into food, causing contamination. Food handlers must cover wounds with a brightly coloured (blue) waterproof plaster so it can be easily identified if it falls into food, and wear a clean glove over the bandaged hand as an additional barrier.
Question 4: Which of the following personal protective equipment (PPE) should a food handler wear when preparing ready-to-eat food?
- Clean apron, hair restraint (cap or net), and food-safe gloves where required (Correct answer)
- Only a hairnet
- Only gloves without any other PPE
- Personal clothing is acceptable — no specific PPE is required
Correct answer: Clean apron, hair restraint (cap or net), and food-safe gloves where required
When preparing ready-to-eat food (food that will not be further cooked before consumption), food handlers should wear a clean apron to protect clothing from contaminating food, a hair restraint to prevent hair from falling into food, and food-safe gloves where direct hand contact with ready-to-eat food occurs.
Question 5: Why should food handlers NOT wear jewellery (rings, bracelets, watches) while handling food?
- Jewellery can harbour bacteria in the grooves, fall into food, and create physical contamination hazards (Correct answer)
- Jewellery is only a hazard when working with liquid foods
- Jewellery is prohibited only for aesthetic reasons in food service
- Jewellery only poses a risk when handling raw meat
Correct answer: Jewellery can harbour bacteria in the grooves, fall into food, and create physical contamination hazards
Jewellery presents multiple food safety hazards: bacteria can accumulate in crevices on rings and bracelets, items can fall into food as physical contaminants, and they may be difficult to clean properly. Singapore food hygiene regulations require food handlers to remove jewellery before food handling.
Question 6: A food handler is suffering from diarrhoea, vomiting, or a respiratory illness with nasal discharge. What must they do?
- Report their illness to their supervisor and stay away from food handling duties until they have fully recovered (Correct answer)
- Continue working but wear a face mask
- Work only in non-food contact areas such as cashiering
- Take medication and continue their normal duties
Correct answer: Report their illness to their supervisor and stay away from food handling duties until they have fully recovered
Food handlers who are ill with gastrointestinal symptoms (diarrhoea, vomiting) or respiratory illness with discharge are at high risk of contaminating food. They must report their illness to their supervisor and must not handle food until they have fully recovered and are symptom-free.
WSQ Food Hygiene & Personal Hygiene
How should a food handler wash their hands correctly?