Personal Hygiene

What is the correct handwashing procedure?

• ARinse with water
• BWet hands, apply soap, rub all surfaces (palms, backs, between fingers, under nails, wrists) for at least 20 seconds, rinse, dry✓
• CQuick splash
• DHand sanitizer only

Answer: Proper handwashing: (1) Wet hands with warm water, (2) Apply soap, (3) Rub vigorously (20+ seconds), (4) Rinse thoroughly, (5) Dry with clean cloth/air. Hand sanitizer does NOT replace handwashing.

When must food handlers wash their hands?

• AOnly at start of shift
• BBefore handling food, after restroom use, after handling raw meat/fish, after eating/smoking, after touching face/hair✓
• CEnd of shift only
• DOnce per day

Answer: Wash hands: before work, before handling food, after restroom, after handling raw foods, after smoking/eating, after touching hair/face, after touching non-food surfaces, whenever potentially contaminated.

What protective clothing should food handlers wear?

• AWhatever they want
• BClean food handler's coat/apron, hair cover, closed-toe shoes, gloves if appropriate✓
• COnly a hat
• DJewelry and loose clothing

Answer: Protective clothing: Clean coat/apron, head covering (prevents hair in food), closed-toe non-slip shoes, clean clothes under. Change daily or when visibly soiled. Gloves when needed (not instead of handwashing).

What is the correct use of food handling gloves?

• ANever need handwashing if wearing gloves
• BHandwashing before gloves, change frequently, never substitute for handwashing✓
• CWear all day without changing
• DPrevents all contamination

Answer: Gloves: Must wash hands before putting on; change gloves frequently (between tasks, when soiled, every 2 hours); NEVER use gloves as a substitute for handwashing. Contaminate quickly.

What items should NOT be worn in a food prep area?

• AFood handler's coat
• BRings (except plain wedding band), nail polish, long nails, jewelry, watches, loose clothing✓
• CApron
• DHair cover

Answer: NOT allowed: Jewelry, watches, rings (harbor bacteria), nail polish (hides dirt), long nails (break into food), loose clothing (contamination risk). Plain wedding band only acceptable.

What should a food handler do if they have a cut on their hand?

• AContinue working normally
• BCover with a waterproof bandage and glove; assess if they can safely work✓
• CWork only with cooked foods
• DIgnore it

Answer: Action: (1) Cover cut with waterproof bandage, (2) Put on glove over bandage, (3) Still wash hands before work, (4) Assess fitness to work (if extensive, may not be fit to handle food).

What health conditions require a food handler to report to management?

• AMinor colds
• BVomiting, diarrhea, jaundice, infected cuts/boils, typhoid/paratyphoid symptoms✓
• CHeadaches
• DFatigue

Answer: Must report: Vomiting, diarrhea, jaundice, infected cuts/wounds, skin infections, sore throat with fever, typhoid/paratyphoid symptoms. Must be assessed for fitness to work or excluded.

What is 'fitness to work'?

• APhysical exercise level
• BAbility to work safely in food business without risk of contamination (health status)✓
• CExperience level
• DEducation

Answer: Fitness to work assesses whether a person's health status poses a risk. Those with vomiting, diarrhea, or certain infections are NOT fit to work with food. Must be excluded until cleared.

How long should someone with vomiting/diarrhea be excluded from food work?

• A1 day
• BUntil symptoms stop (typically 48 hours minimum)✓
• C1 week
• DNever, they can still work

Answer: Exclusion period: Minimum 48 hours after symptoms stop OR medical clearance. Some bacteria (Salmonella) can be shed in feces for weeks after recovery. Strict rules for high-risk foods.

What is 'Staphylococcus aureus' and how is it transmitted by food handlers?

• AA virus in food
• BBacterium on skin/respiratory secretions, transferred to food via hands, coughing, sneezing✓
• CA fungus
• DNot from food handlers

Answer: Staphylococcus aureus: Found on human skin and in respiratory tract. Transmitted through hand contact, sneezing, coughing. Produces enterotoxins in food (1-6 hour incubation).

What training must food handlers receive?

• ANo training required
• BFood Safety Level 1 or 2 qualification, or in-house training covering food safety, hygiene, hazards✓
• COnly new employees
• DOnce every 5 years

Answer: Handlers must receive food safety training covering: pathogens, hygiene practices, cross-contamination, temperature control, reporting illness. Level 1/2 or in-house training acceptable.

How often should food safety training be refreshed?

• ANever, once trained, always trained
• BAnnually or when procedures change✓
• CEvery 5 years
• DOnly if an incident occurs

Answer: Training should be refreshed: Annually minimum, whenever procedures change, when new staff starts, when performance gaps identified. Document all training received.