GOOD PERSONAL HYGIENE EXAM QUESTIONS

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GOOD PERSONAL HYGIENE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -29 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: After washing your hands use a paper towel to:

Answer:

-Turn off the faucet -Open the restroom door Question 2: Gloves should be changed:

Answer:

• As soon as they become dirty or torn

-Before beginning a different task -After handling raw meat, seafood, poultry, and before handling ready-to-eat foods -At least every hour during continual use (more often, if necessary) Question 3: Keeping It Safe: What did Ashley do wrong?

• Washed her hands before putting on gloves
• Rinsed her gloves before they became too dirty from working with hamburger meat
• Began chopping lettuce after forming hamburgers without changing gloves
• Washed her hands and changed gloves when she noticed a small tear in a glove she was

wearing

Answer:

B C

You should NEVER rinse, wash, or reuse gloves. Gloves must be changed between tasks.Question 4: Always wear a clean hat or other hair covering when:

Answer:

• Prepping food
• Working in prep areas
• Working in areas used to clean utensils and equipment

Question 5: Wash your hands after:

Answer:

-Using the restroom -Touching your hair, face, or body -Handling raw meat, poultry or seafood (before and after) -Touching clothing or aprons -Taking out garbage -Sneezing, coughing, or using a tissue -Handling chemicals that can make food unsafe -Smoking -Clearing tables or busing dirty dishes -Eating or drinking -Handling money -Chewing gum or tobacco -Before putting gloves on -After touching anything that may contaminate hands Question 6: Hand washing sink should be used for:

Answer:

Only a designated hand washing sink should be used for hand washing only.-A food prep sink should NEVER be used for hand washing

Question 7: Steps to wash your hands

Answer:

Step 1: Wet hands and arms (use as hot as you can comfortably stand)

Step 2: Apply soap (enough for a good lather)

Step 3: Scrub hands and arms vigorously (scrub for 10-15 seconds; clean under fingernails and between fingers)

Step 4: Rinse hands and arms thoroughly with running water

Step 5: Dry hands and arms (use paper towel or hand dryer. Do NOT use apron or uniform)

Question 8: Importance of hand washing

Answer:

Hand washing is a critical step for avoiding food contamination Question 9: Remove aprons and store them in the right place when leaving prep areas:

Answer:

-Before using the restroom -Before taking out garbage Question 10: If using Hand Antiseptics:

Answer:

-NEVER use them in place of hand washing -Use an antiseptic after washing hands -Wait for the antiseptic to dry before touching food or equipment -Follow manufacturer's directions Question 11: Handwashing Sink: What must a stocked handwashing station have?

• Hand lotion
• Soap
• Garbage container
• Sponge
• Single-use paper towels
• Warm running water

Answer:

B, C, D, E, F

A stocked hand-washing station should have warm running water, soap, single-use paper towels, and a garbage container.

Question 12: Hands and nails

Answer:

-Fingernails should be short and clean -Nail polish must not be worn when handling food

Question 13: Using Gloves The Right Way:

Answer:

• Use the correct gloves
• Only use single-use gloves when handling food

-Make sure the gloves fit your hands (they should not be too tight or too loose) -Never rinse, wash, or reuse gloves -Wash your hands before putting on gloves and when changing to a new pair Question 14: Remove jewelry from hands and arms:

Answer:

-Before prepping food -When working around prep areas

Question 15: What to wear

Answer:

Wear clean clothes every day.This includes chef coats and uniforms

Question 16: Where to wash your hands

Answer:

Wash your hands only in a designated hand washing sink

Question 17: It's what you wear

Which practices are unsafe?

• Wearing a dirty chef coat
• Wearing nail polish
• Wearing a baseball cap while serving food
• Wearing a watch
• Taking off your apron in the restroom
• Wearing a bandage on your finger under your gloves
• Working in the dish washing area without a hat or a hairnet
• Wearing a chef coat for several days until it gets dirty

Answer:

A, B, D, E, G, H

Dirty clothes (even chef coats) must not be worn when handling food.