WSQ Food Hygiene & Personal Hygiene

Question 1

How should a food handler wash their hands correctly?

Accepted 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

Answer

Rinse hands briefly under cold water for 5 seconds

Answer

Use a hand sanitiser only, without washing with soap and water

Answer

Wash only the palms with soap for 10 seconds

Question 2

When must a food handler wash their hands?

Accepted 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

Answer

Only before starting work at the beginning of the shift

Answer

Only after using the toilet

Answer

Only when hands are visibly dirty

Question 3

A food handler notices they have a cut on their hand. What is the correct action?

Accepted Answer

Cover the wound with a brightly coloured (blue) waterproof bandage and wear a food-grade glove over it before handling food

Answer

Continue working without covering the wound as cuts are minor

Answer

Apply a standard skin-coloured plaster only without a glove

Answer

Stop work entirely and go home until the wound heals

Question 4

Which of the following personal protective equipment (PPE) should a food handler wear when preparing ready-to-eat food?

Accepted Answer

Clean apron, hair restraint (cap or net), and food-safe gloves where required

Answer

Only a hairnet

Answer

Only gloves without any other PPE

Answer

Personal clothing is acceptable — no specific PPE is required

Question 5

Why should food handlers NOT wear jewellery (rings, bracelets, watches) while handling food?

Accepted Answer

Jewellery can harbour bacteria in the grooves, fall into food, and create physical contamination hazards

Answer

Jewellery is only a hazard when working with liquid foods

Answer

Jewellery is prohibited only for aesthetic reasons in food service

Answer

Jewellery only poses a risk when handling raw meat

Question 6

A food handler is suffering from diarrhoea, vomiting, or a respiratory illness with nasal discharge. What must they do?

Accepted Answer

Report their illness to their supervisor and stay away from food handling duties until they have fully recovered

Answer

Continue working but wear a face mask

Answer

Work only in non-food contact areas such as cashiering

Answer

Take medication and continue their normal duties