Personal Hygiene and the Food Handler Practice
Choose the best answer for each question.
Which of the following behaviors can contaminate food?
a. rubbing an ear
b. touching a pimple
c. playing with the nose
d. all of the above
Which of the following is the correct procedure for handwashing?
a. wet hands with cool water, apply soap, rub hands for 10 seconds rinse and dry with a towel
b. wet hands with hot water, rub hands for 20 seconds, rinse with running water, dry with single use towels.
c. wet hands with hot running water, apply soap, lather for 20 seconds, clean under fingernails and between fingers, rinse hands and dry hands with single use towels.
Which of the following is acceptable for drying hands?
a. single use paper towels
b. white clean cloth used for wiping
c. clean white aprons
Which of the following statements is not correct?
a. Fingernails should be kept short and clean with no polish when handling food.
b. Acrylic nails are acceptable by food handlers, as long as the polish is clear.
c. A food handler with a cut or sore on their hand can continue to prepare food as long as the sore is covered with a bandage, finger cot or disposable glove.
d. Hand-sanitizers should not be used in place of hand washing.
Which of the following statements is correct regarding work attire?
a. Food service workers may wear their aprons, when visiting the restroom.
b. Food service workers are allowed to eat their meals in the food preparation area as long as they wash their hands.
c. Food service workers are not allowed to chew gum or tobacco during food preparation.
d. Food service workers may wear any type of closed toe shoe.
Which of the following statements regarding food service managers or supervisors is incorrect?
a. Supervisors must provide the proper cleaning equipment for hand washing, dishwashing and sanitizing.
b. Supervisors must provide the appropriate training and observation of hand-washing procedures.
c. Supervisors are not required to enforce proper bathing practices of their employee's hair and body.
Food service workers would need to be excluded from work if they arrive to work with the following condition:
a. appropriate clean uniform, and hair covering, and closed hard toe shoes
b. case of diarrhea or flu symptoms
c. an employee informs the supervisor that they are HIV positive
Which of the following situations calls for handwashing?
a. Food service workers preparing food continuously for more than 3 hours.
b. Before a food service worker begins a new task.
c. After handling raw meat or poultry and before handling ready to eat food.
d. All of the above are correct statements.
Americans with Disabilities Act provides civil rights protection to individuals who are HIV positive or have Hepatitis A. A food service manager or supervisor cannot fire or transfer out employees with these conditions.
Cross contamination is the method of transfer for all viruses. Which of the following is an example of cross contamination?
a. An infected food handler carrying Hepatitis A fails to wash hands after the restroom and starts to prepare fresh salads with ungloved hands.
b. A food handler prepared chicken salad sandwiches with gloved hands, and immediately refrigerates the prepared sandwiches.
c. A food service supervisor enters the kitchen, washes their hands, and samples the chicken salad with a spoon and returns the spoon to the chicken salad mixture.
d. Both a and c