FOODSAFE Level 1: Personal hygiene and ill workers

All 13 questions in this test

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

1. How long should you scrub your hands with soap when washing them?

   1. At least 20 seconds
   2. At least 2 minutes
   3. Until the water runs hot
   4. About 5 seconds

2. How many handwashing stations must a food premises have?

   1. Enough, placed for easy access by all staff
   2. None, if staff carry hand sanitizer bottles
   3. One for every ten seats in the dining room
   4. Exactly one, located in the staff washroom

3. A cook burned her finger. What should she do before handling food?

   1. Keep working without changes
   2. Rinse it under the food tap
   3. Wrap it in a kitchen towel
   4. Treat and cover the burn

4. What does the regulation require of employees' appearance?

   1. Disposable gloves worn on both hands at all times
   2. Clean clothes and footwear, and hair kept out of food
   3. A hair net, but only for staff members with long hair
   4. A white uniform supplied by the regional health authority

5. When must a food handler wash their hands?

   1. Only at the start of a shift
   2. Only after a meal break
   3. Only before going home
   4. After handling raw meat

6. What should happen to a worker who is ill but able to work?

   1. Assign non-food duties or exclude them from work
   2. Let them prepare cold food but not hot food
   3. Let them cook if they wash hands more often
   4. Let them work only on the cash register and grill

7. A dishwasher says he has had diarrhea since last night. What does the regulation require?

   1. He must not touch food, equipment or utensils
   2. He may work if he washes his hands well
   3. He may work if he wears two pairs of gloves
   4. He may work after taking medicine

8. How often must employees wash their hands?

   1. Only at times when the hands look visibly dirty
   2. As often as needed to prevent contamination
   3. Once, at the very start of each work shift
   4. Every four hours, when a kitchen timer rings

9. When is alcohol-based hand sanitizer acceptable instead of washing?

   1. Any time at all, since it works better than soap in every case
   2. Before starting a shift, in place of the first hand wash
   3. When there is no soap and water and hands look clean
   4. After handling raw chicken, in place of a soap-and-water wash

10. Where is smoking forbidden in food premises?

    1. Only during the busy lunch and dinner rush
    2. Anywhere food is prepared, dispensed or stored
    3. Only beside the deep fryer and the open grill
    4. Only where customers can see the employees

11. In a public washroom, how should you turn off the tap after washing?

    1. Leave it running
    2. With your clean hand
    3. With your elbow only
    4. With the paper towel

12. What must a handwashing station in a food premises have?

    1. A bar of soap, a nail brush and a shared cloth towel
    2. Hot and cold water, dispensed soap, single-use drying
    3. A bottle of hand sanitizer instead of running water
    4. Cold running water only and an air freshener nearby

13. What is the first step before washing your hands?

    1. Dry your hands
    2. Remove rings and jewelry
    3. Apply alcohol hand sanitizer first
    4. Put on gloves