Alberta Food Handler: Personal hygiene and illness

All 16 questions in this test

Every question and its answer choices. The correct answers and explanations appear when you take the test above.

1. When must a food handler wash their hands?

   1. Only when customers watch
   2. Only at the end of the day
   3. Only before going on break
   4. After using the washroom

2. What must be done with handwashing stations in a commercial kitchen?

   1. Lock them during busy times
   2. Use them to rinse dirty dishes
   3. Keep them maintained and supplied
   4. Store clean pots inside them

3. A server wakes up with vomiting and diarrhea. What should happen?

   1. She can work if she washes her hands more often
   2. She can work if she takes medicine before her shift
   3. She can work if she wears gloves for the whole shift
   4. She must tell her manager and stay away from food handling

4. A prep cook finishes cutting raw chicken and moves to making salads. What should he do with his apron?

   1. Turn the apron around so the clean side faces out
   2. Remove the soiled apron before the ready-to-eat work
   3. Wipe the apron with a damp cloth and carry on
   4. Keep the apron on, since it protects his clothes

5. Which is a legal duty of every food handler under Alberta's Food Regulation?

   1. Wear a hat outside the kitchen
   2. Wear gloves for every task
   3. Wear clean clothing and footwear
   4. Wear a uniform with a name tag on it

6. A cook returns after a diagnosed reportable illness. What does the Food Code recommend?

   1. A negative result from a home test kit only
   2. A note from a co-worker saying she looks well
   3. Written clearance from the treating physician
   4. Nothing, once she has been away for one day

7. Who is responsible for making sure food handlers follow the hygiene rules?

   1. The customers who eat the food
   2. Only each food handler, acting alone
   3. The supplier who delivers food
   4. The operator of the food establishment

8. Where does the Food Regulation forbid food handlers to smoke?

   1. Anywhere outdoors
   2. At home after work
   3. In a food area
   4. In their own car

9. A sales rep visits the kitchen. Which rule applies to him?

   1. He may enter only if he removes his shoes first
   2. He may handle food if he is only in the kitchen for a few minutes
   3. He follows the same hygiene and dress rules as food handlers
   4. No rules apply, because he is not an employee

10. What does the Food Code say about jewellery for food handlers?

    1. Jewellery is fine to wear as long as gloves are worn over it
    2. Remove watches, rings and loose jewellery before working with food
    3. Only earrings must be removed, not watches or rings
    4. Rings are allowed if they are made of real gold

11. A worker has a bandaged cut on his finger. Under the Food Code, what must he do?

    1. Work only with raw meat, never with any ready-to-eat food
    2. Soak the finger in sanitizer every hour
    3. Keep working, since a bandage is enough
    4. Wear a vinyl glove over it or stay off food handling

12. Which extra handwashing step does the Food Code recommend, especially after using the washroom?

    1. Rub the hands with flour to absorb the moisture
    2. Dry the hands on a shared cloth towel that is always kept beside the sink
    3. Rinse the hands in the dish sanitizer instead of soap
    4. Use a nailbrush and clean between the fingers and at the fingertips

13. What should anyone entering a food preparation area wear on their head?

    1. Nothing at all, as long as their hair is short
    2. A hair restraint such as a hat or hair net
    3. A cap only during the lunch rush
    4. A headband only when serving

14. For how long should food handlers rub their lathered hands and arms when washing?

    1. At least 5 seconds
    2. At least 20 seconds
    3. At least 10 seconds
    4. About 2 seconds

15. Under the Food Code, which situation means a worker is generally considered to have a communicable disease?

    1. Feeling tired after a double shift
    2. Having a mild sunburn from spending the weekend at the lake
    3. Having a seasonal pollen allergy
    4. Living with someone diagnosed with a communicable disease

16. A cook sneezes while preparing salads. What must she do before continuing?

    1. Wash her hands
    2. Keep working quickly
    3. Wipe her hands on her apron
    4. Turn her head away