Personal Hygiene

What is the correct procedure for handwashing in a food business?

• AApply hand sanitiser only
• BWash every 4 hours
• CRinse with cold water only
• DWet hands, apply soap, rub for 20 seconds, rinse, dry with clean towel✓

Answer: Proper handwashing requires: wet hands with warm water, apply soap, rub all surfaces for at least 20 seconds, rinse thoroughly, and dry with a clean towel or paper towel.

When must food handlers wash their hands?

• AAt the start of the shift only
• BOnce per day
• COnly if visibly dirty
• DBefore handling food, after using the toilet, after touching face/hair, after handling raw meat✓

Answer: Hands must be washed before handling food, after toilet use, after handling raw foods, after touching face/hair/body, and after any other contaminating activity.

What should be done if a food handler has a cut or wound on their hand?

• ACover with a waterproof, highly visible bandage and glove✓
• BCover with a bandage only
• CStop all food handling until healed
• DContinue working normally

Answer: Cuts must be covered with a waterproof, highly visible bandage (usually blue) and ideally covered with a glove to prevent contamination.

Which of the following should NOT be worn while handling food?

• AHair net
• BWedding ring and wristwatch✓
• CClosed-toe, non-slip kitchen shoes
• DApron

Answer: Jewellery, watches, and rings should not be worn as they can harbour bacteria, catch in equipment, or fall into food.

What is the purpose of nail care in food hygiene?

• ATo prevent bacteria harbouring under nails✓
• BTo reduce the wear on rings and other jewellery
• CTo improve the appearance of staff in front of customers
• DThere is no real hygiene purpose beyond looking tidy

Answer: Nails should be kept short and clean because bacteria and dirt accumulate under long nails, posing a contamination risk.

Is it acceptable for a food handler with mild food poisoning symptoms to work?

• ANo, they must not handle food✓
• BYes, for packaged food only
• CYes, if they wash hands frequently
• DYes, if they wear gloves

Answer: Anyone with symptoms of food poisoning (diarrhoea, vomiting) must not handle food and should report this to their manager immediately.

Can a food handler use hand sanitiser instead of handwashing with soap and water?

• ANo; hand sanitiser only supplements proper handwashing✓
• BYes, they're equally effective
• CYes, for minor contamination
• DIt depends on the brand

Answer: Hand sanitiser is a supplement but does not replace proper handwashing. It's less effective if hands are visibly soiled and doesn't remove all pathogens.

What protective clothing should food handlers wear?

• AClothing can be worn from home without change
• BFormal business attire
• CAny clothing they prefer
• DClean, appropriate protective clothing including apron, hat, and closed-toe shoes✓

Answer: Food handlers should wear clean, appropriate protective clothing including apron, hair net, and closed-toe shoes to minimise contamination risk.

How often should protective clothing be changed in a food business?

• AWhenever the individual worker decides it is needed
• BWhen visibly soiled, and at least daily✓
• CAt the end of each working week, or sooner if torn
• DAt the end of each shift

Answer: Protective clothing should be changed daily and immediately if soiled. It should not be worn outside the food area or for multiple tasks.

What is a significant hygiene risk of false nails in a food preparation area?

• AThey look unprofessional to customers watching food being prepared
• BThey don't dry properly
• CThey can chip and fall into food; bacteria accumulate under them✓
• DThey're expensive

Answer: False nails can chip and contaminate food; bacteria accumulate under them and in gaps. They should not be worn when handling food.

If a food handler cuts themselves while preparing food, what is the correct procedure?

• AUse a lot of hand sanitiser
• BStop immediately, apply first aid, cover with a waterproof blue bandage and glove, wash hands✓
• CContinue working with a bandage
• DRinse the cut under the cold tap, dry it on a paper towel and resume work once the bleeding stops

Answer: Any cut requires immediate first aid, coverage with a waterproof blue bandage, glove protection, and handwashing before resuming work.

What should be done if a food handler develops symptoms of norovirus during their shift?

• AContinue working through the shift if they feel well enough to carry on
• BGo home immediately and not return until symptom-free for 48 hours✓
• CWear a mask and continue
• DReport the symptoms to the manager only if they become severe later on

Answer: Norovirus is highly contagious. Affected workers must be immediately excluded from food handling and should not return for 48 hours after symptoms resolve.

How long should hands be rubbed with soap during the handwashing process?

• A20 seconds or more✓
• B10 seconds
• C5 seconds
• D1 minute

Answer: At least 20 seconds of vigorous scrubbing with soap is necessary to effectively remove microorganisms from all hand surfaces.

What is the main reason why a food handler should not work while ill?

• AManagement prefers it
• BIt's uncomfortable
• CThey may contaminate food with pathogens✓
• DIt looks unprofessional

Answer: Ill food handlers can contaminate food with pathogens, causing outbreaks of foodborne illness affecting many consumers.

After which activities must a food handler wash their hands?

• ANever, because wearing gloves removes the need to wash
• BOnly if they feel dirty
• CUsing the toilet, smoking, eating, or drinking✓
• DOnly after using the toilet at the start of a shift

Answer: Hands must be washed after toilet use, smoking, eating, drinking, touching face/hair, handling waste, or any contaminating activity.

What training should all food handlers receive regarding personal hygiene?

• AHandwashing technique, when to wash, illness reporting, protective clothing, cut handling✓
• BA short verbal briefing about handwashing only, given by a colleague on the first day of work
• CCommon sense is enough
• DTraining on personal hygiene is only needed by supervisors and managers, not by kitchen staff

Answer: All food handlers require training on handwashing technique, when hands must be washed, illness reporting, protective clothing, and injury handling.

Can eating or drinking be done while handling food?

• AYes, if they wash hands after
• BYes, during breaks only
• CYes, provided the food handler uses hand sanitiser afterwards
• DNo; eating/drinking must be in a separate designated area✓

Answer: Food handlers must not eat or drink in food preparation areas. This must be done in a separate designated rest area to prevent contamination.

What does the term 'exclusion' mean in relation to food handler illness?

• ATemporarily removing a food handler from food handling duties due to illness✓
• BExcluding food handlers from management decisions about menus, rotas and training
• CExcluding certain foods
• DFiring a food handler

Answer: Exclusion means temporarily preventing a food handler from working with food due to illness. They may return once symptoms resolve and after the required clearance period.

When handling ready-to-eat food, what additional precaution should be taken?

• AWash hands thoroughly, use clean utensils, avoid touching food directly, use serving utensils✓
• BWash hands less often than for raw food, because ready-to-eat food has already been cooked through
• CAlways wear gloves and keep the same pair on for the whole shift, as gloves remove the need to wash hands
• DReady-to-eat food is handled in exactly the same way as raw ingredients, so the same precautions apply

Answer: Ready-to-eat foods require extra care: thorough handwashing, clean utensils, minimising direct hand contact, and using appropriate serving tools.

What is the purpose of a 'health questionnaire' for food handlers?

• AA general employment formality
• BTo identify current or recent symptoms of foodborne illness✓
• CTo check general fitness levels
• DTo assess employment history

Answer: Health questionnaires identify workers with current symptoms of foodborne illness (diarrhoea, vomiting, jaundice) who must be excluded from food handling.