Food Safety: Personal Hygiene Practices Quiz

Questions and Answers

Match the personal hygiene practice with its description:

Trimmed fingernails = Should be relatively short and clean Removing jewelry = Microorganisms can hide under rings, bracelets, watches, etc. Wearing clean clothes = Always wear this to work Restrain hair with a hairnet or hat = Always do this while working

Match the general housekeeping rule with its description:

Proper storage location = Everything has this in the workplace Cleaning up spills = If you spill on the floor, do this immediately Prevention of injuries = You are responsible for this at all times Sanitizing surfaces = All surfaces that come into contact with food must undergo this process

Match the safety guideline with its description:

Appropriate footwear = Closed toe shoes with non-slip soles are required Not working when ill = Do not engage in food handling if you are feeling unwell Reporting broken items = If it's broken or doesn't work, do this immediately Never blocking fire exits = It's important to keep these clear at all times

Match the kitchen cleaning task with its description:

Counters and stove top cleaned of debris = Removing any food particles and crumbs from the surfaces Counters and stove top sanitized = Disinfecting the surfaces to kill germs and bacteria All dishes washed, rinsed, and ran through dishwasher = Cleaning all utensils and plates using the dishwasher Floors swept (and any spills cleaned.) = Removing dirt and spills from the floor surface Signup and view all the answers

Match the kitchen cleaning task with its action:

Scrape or rinse off any leftover food = Removing excess food remnants from dishes Apply friction and use warm water and detergent to scrub leftover food/grease = Using physical force to clean off food residue Rinse with hot water to remove soap and bits of food = Washing off soap and remaining food particles Submerge dishes in sanitizer for at least 45 seconds* = Disinfecting dishes by immersing them in a sanitizing solution Signup and view all the answers

Match the kitchen cleaning task with its follow-up action:

Let items air dry on corrosion resistant racks = Allowing dishes to dry naturally on specialized racks Dirty aprons and dish towels in the laundry bin = Placing used aprons and towels in the laundry container Clean aprons and hairnets put away in designated area = Storing clean aprons and hairnets in their assigned location All dry dishes put away in correct drawer or cupboard = Organizing and storing dried dishes in their respective places Signup and view all the answers

Match the following actions with the appropriate time to wash hands:

After using any cleaning or sanitizing product = After handling raw foods such as meat, fish or poultry Before starting work = After using the restroom After sneezing, coughing or using a tissue = After touching your face, hair or body After taking out the garbage = Before and after handling raw foods such as meat, fish or poultry Signup and view all the answers

Match the following steps with the correct handwashing procedure:

Wet forearms and hands with hot water = Rub hands and arms for at least 20 seconds Apply enough soap to build up a good lather = Clean fingernails with a brush Rinse off soap thoroughly under running hot water = Turn off water faucet using a paper towel Dry hands and arms using a separate paper towel = Apply enough soap to build up a good lather Signup and view all the answers

Match the following activities with when it is recommended to wash hands:

After any work breaks, including those to eat, smoke, drink or chew gum = After using any cleaning or sanitizing product After cleaning dirty dishes and tables = Before starting work After taking out the garbage = After touching your face, hair or body Before and after handling raw foods such as meat, fish or poultry = After using the restroom Signup and view all the answers

Match the following descriptions with their corresponding importance:

Handwashing is crucial to prevent transmission of dangerous bacteria = Good grooming habits reduce occurrences of contamination and foodborne illnesses Effective hand sanitation is essential in food service settings = Handwashing is the number one way to stop the spread of pathogenic bacteria Regular handwashing helps maintain food safety standards = Food service workers have direct contact with food Signup and view all the answers

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Study Notes

Personal Hygiene

Fingernails should be clean, trimmed neatly, and relatively short to prevent microorganisms from hiding.
Remove jewelry, as it can be a safety hazard for the food handler and provide a hiding place for microorganisms.
Sneeze or cough into your sleeve to avoid direct contamination.
Always wear clean clothes to work, restrain your hair with a hairnet or hat, and wear a clean apron.
Shoes should be closed-toe with non-slip soles, appropriate to the workplace.

General Housekeeping

Every item has a proper storage location, and if you're unsure, ask.
Put items back in their proper place after use, and report any broken or non-functional items.
Dirt, dust, and debris are harmful to safety and health, so clean up or move them aside.
If you spill or drop a fluid on the floor, clean it up or use absorbent materials.
Never block fire exits, fire pull alarms, doorways, aisles, and electrical breakers.

Cleaning and Sanitizing

All surfaces that come into contact with food must be sanitized.
Sanitize counters, refrigerators, ovens, and any other surface that comes into contact with food during storage, preparation, cooking, serving, and holding.
Clean and sanitize dishes, cutlery, and equipment regularly to prevent food residue from building up.
At the end of the Food Lab, complete tasks such as putting away unused ingredients, disposing of prepared food, and cleaning/sanitizing counters and stove tops.

Dishwashing

Scrape or rinse off leftover food, apply friction, and use warm water and detergent to scrub leftover food/grease.
Rinse with hot water to remove soap and bits of food.
Submerge dishes in sanitizer for at least 45 seconds, and let items air dry on corrosion-resistant racks.

Handwashing and Hygiene

Food service workers have direct contact with food and are often the cause of contamination and foodborne illnesses.
Practice good grooming habits, including washing your hands whenever they are potentially contaminated.
Wash your hands before starting work, after breaks, and after handling raw foods, touching your face, hair, or body, and using the restroom.
Follow the proper hand-washing procedure: wet forearms and hands, apply soap, rub hands and arms for 20 seconds, clean fingernails, rinse thoroughly, and dry hands and arms with separate paper towels.