Personal Hygiene

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

• ARinse with cold water only
• BWet hands, apply soap, rub for 20 seconds, rinse, dry with clean towel✓
• CApply hand sanitizer only
• DWash every 4 hours

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
• BBefore handling food, after using the toilet, after touching face/hair, after handling raw meat✓
• COnly if visibly dirty
• DOnce per day

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?

• AContinue working normally
• BCover with a bandage only
• CCover with a waterproof, highly visible bandage and glove✓
• DStop all food handling until healed

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?

• AApron
• BHair net
• CWedding ring and wristwatch✓
• DClosed-toe shoes

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 improve appearance
• BTo prevent bacteria harbouring under nails✓
• CTo reduce jewellery wear
• DNo real purpose

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?

• AYes, if they wear gloves
• BYes, if they wash hands frequently
• CNo, they must not handle food✓
• DYes, if they only handle packaged foods

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 sanitizer instead of handwashing with soap and water?

• AYes, they're equally effective
• BNo; hand sanitizer only supplements proper handwashing✓
• CYes, for minor contamination
• DIt depends on the brand

Answer: Hand sanitizer 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?

• AAny clothing they prefer
• BClean, appropriate protective clothing including apron, hat, and closed-toe shoes✓
• CFormal business attire
• DClothing can be worn from home without change

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

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

• AAt the end of each week
• BAt the end of each shift
• CWhen visibly soiled, and at least daily✓
• DWhen the worker decides

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
• BThey can chip and fall into food; bacteria accumulate under them✓
• CThey're expensive
• DThey don't dry properly

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?

• AContinue working with a bandage
• BStop immediately, apply first aid, cover with a waterproof blue bandage and glove, wash hands✓
• CUse a lot of hand sanitizer
• DResume work after rinsing with water

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 if they feel able
• BWear a mask and continue
• CGo home immediately and not return until symptom-free for 48 hours✓
• DOnly report if symptoms are severe

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