10 questions, graded as you go, with the reason for every answer. Start free, no sign-up.
What this covers
Handwashing
Cuts and wounds
Reporting illness
Protective clothing
Personal habits
Gloves
Cross-contamination
Sample questions
Which of these is a time when hands must always be washed?
After taking a clean plate from the rack above the hot pass
After stirring a sauce with a clean spoon
After handling raw meat and before touching cooked food
After reading the order ticket on the pass
Show the answer
C. After handling raw meat and before touching cooked food
Raw meat carries bacteria that will transfer to ready-to-eat food on unwashed hands. Hands must also be washed after using the toilet, handling waste, touching the face or hair, and after breaks.
By law, what must be provided at a wash-hand basin for food handlers?
Hot and cold running water, soap and hygienic drying
Cold running water, a nail brush and a fabric roller towel
Hot water, sanitiser gel and a shared cloth towel
A bowl of warm water, soap and an apron to dry on
Show the answer
A. Hot and cold running water, soap and hygienic drying
Basins must have hot and cold (or suitably mixed) running water, materials for cleaning hands and a hygienic means of drying them. A shared cloth towel is not hygienic, because it passes bacteria from one user to the next.
Reference: Assimilated Regulation (EC) 852/2004, Annex II, Chapter I
What is the most hygienic way for a food handler to dry their hands?
A clean tea towel
The front of their apron
Shaking them in the air
Disposable paper towels
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D. Disposable paper towels
Single-use paper towels remove remaining bacteria by friction and are thrown away after one use. A tea towel is tempting if it looks clean, but it is used for other jobs and quickly spreads contamination.
