Hygiene 5-6

Which one of the following is good practice for food handlers?

Wearing nail varnish

Leaving a cut uncovered so the air can get to it

Coughing and sneezing into their hands

Washing hands after handling unfit food

When should a new food handler receive food hygiene induction training?

After they have been with the company for one week

Within 13 weeks of starting work

Before starting any food-handling duties

During their first week of work

If a close friend, or member of your family has symptoms of food poisoning you must:

stay off work for at least 48 hours

report it to your supervisor

Place yourself on non-food-handling duties

go and see your doctor

Which one of the following is the main reason for wearing protective clothing?

To keep your own clothes clean and in good condition

To look neat and tidy when the company has a customer audit

To help identify your job role as a food handler

To protect the food from bacteria and other contamination

Food-contact surfaces should be:

Toxic and easy to clean and disinfect

clean and easy to clean and disinfect

clean and absorbent

Hard-wearing and toxic

Food waste must be disposed of correctly to:

Help increase profits

Prevent fire hazards

Prevent contamination

Reduce cleaning costs

Air conditioning is important in kitchens to stop:

Cross-contamination

Bacteria multiplication

Physical contamination

Allergenic contamination

Which one of the following is the best way to store waste in a kitchen?

In a plastic bag in a cleanable container with a foot- operated lid

In a black paper sack inside a foot-operated bin

In a neat pile on the floor until the end of the meal preparation

In a cardboard box lined with a clean bin bag

Waste should be removed from the kitchen:

Every 24 hours

Regularly throughout the day

When the waste receptacles are over flowing

When there is a break

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