Health and Hygiene – Both/Neither Practice Questions Health and Hygiene - Both/Neither Practice Questions 1 / 20 What are the steps for washing a prosthetic device? Same as washing hands Different from washing hands Neither Both Wrong! Thats right! Prosthetic devices require the same 20-second handwashing procedure. Wet with warm water, apply soap, scrub 10-15 seconds including fingertips and between fingers, rinse thoroughly, and dry with single-use paper towel or hand dryer. 2 / 20 What symptom in a food handler requires you to exclude them from the operation? Vomiting Diarrhea Neither Both Wrong! Both are correct. Thats right! Both are correct. Vomiting and diarrhea require exclusion. These are common symptoms of foodborne illness and can spread easily to food. Food handlers must be symptom-free for 24 hours before they can return. 3 / 20 What should you do if someone may have consumed chemicals? Call emergency services (911) Check the chemical’s Safety Data Sheet (SDS) Neither Both Wrong! Both are correct. Thats right! Both are correct. Call 911 and use the SDS for treatment info. Keep SDS sheets accessible for all chemicals. 4 / 20 What are examples of accidental contamination? Food handlers not washing hands after restroom use Food handlers passing illness contaminants Neither Both Wrong! Both are correct. Thats right! Both are correct. Food handlers who don’t wash hands after using the restroom can spread feces and contaminate food and surfaces. 5 / 20 Which statement about single-use gloves is true? They are for one task only and must be discarded after use They protect food by creating a barrier between hands and food Neither Both Wrong! Both are correct. Thats right! Both are correct. Never wash and reuse gloves, blow into them, or roll them on. Wear correct size gloves and hold by the edge when putting them on. Change gloves immediately if ripped or torn. 6 / 20 Why should fingernails be trimmed and filed? So they don’t tear gloves Easier to keep clean Neither Both Wrong! Both are correct. Thats right! Both are correct. Trimmed, filed nails prevent tearing gloves and are easier to clean during handwashing. Ragged nails can be hard to keep clean and may hold pathogens. Short fingernails also prevent nails from breaking off into food. 7 / 20 What should you do if a food handler is sick? Restrict them from working with food or food-contact surfaces Exclude them from the operation Neither Both Wrong! Both are correct. Thats right! Both are correct. Decision depends on symptoms and diagnosis. Restrict for sore throat with fever or persistent coughing. Exclude for vomiting, diarrhea, jaundice, or Big Six. Work with medical practitioners and regulatory authorities. 8 / 20 After applying hand sanitizer, let it dry before doing what? Putting on single-use gloves Touching food or equipment Neither Both Wrong! Both are correct. Thats right! Both are correct. Wet hand sanitizer can contaminate food, equipment, or gloves. Always wait for sanitizer to air dry completely before handling food, touching food-contact surfaces, or putting on single-use gloves to maintain proper food safety standards. 9 / 20 When can a food handler excluded for vomiting or diarrhea return to work? After 24 hours without symptoms With written medical clearance Neither Both Wrong! Both are correct. Thats right! Both are correct. Return requires 24 hours symptom-free or medical release. If Big Six diagnosed, work with medical practitioner and regulatory authority. They determine when handler can safely return to work and resume duties. 10 / 20 What kind of people are more likely to get foodborne illness because their immune system is underdeveloped? People with certain medical conditions People on certain medications Neither Both Wrong! Neither are correct. Thats right! Neither are correct. Children under five have a higher risk of foodborne illness because their immune systems are not fully developed. People with medical conditions or on certain medications may also have weakened immune systems. 11 / 20 What should be done with single-use gloves after a task? Clean and sanitize them Throw them out Neither Both Wrong! Thats right! Single-use gloves are for one task only and must be discarded after use. Never wash and reuse gloves. Change them when dirty, torn, before new tasks, after interruptions, after handling raw meat, and after four hours. 12 / 20 When must a garbage container be available at a handwashing station? When disposable towels are used for drying hands When serving a high-risk population Neither Both Wrong! Thats right! A waste bin is needed for used paper towels to maintain cleanliness and hygiene. 13 / 20 When can staff handle RTE food with bare hands in some jurisdictions? After handwashing training After personal hygiene training Neither Both Wrong! Both are correct. Thats right! Both are correct. Jurisdictions may allow bare-hand contact after proper training in handwashing and personal hygiene. Staff health and illness reporting policies must be in place. Never permit bare-hand contact when serving high-risk populations. 14 / 20 What happens if a food handler's nail breaks off into food? It becomes a physical contaminant It becomes a biological contaminant Neither Both Wrong! Thats right! A fingernail is a physical contaminant. If it carries pathogens, those are biological contaminants. Trimmed, filed nails are easier to keep clean. And short nails are less likey to brreak off into food. 15 / 20 When should a sick employee report their illness to you? Before they come to work Immediately, if already at work Neither Both Wrong! Both are correct. Thats right! Both are correct. Staff must report vomiting, diarrhea, jaundice, sore throat with fever, and Big Six diagnoses. Your regulatory authority may request proof that your staff know this policy. Document training to prove staff were instructed. 16 / 20 Why do food handlers need to wash their hands before and after handling raw meat, poultry, or seafood. Washing before prevents transferring pathogens to the raw food Washing after prevents cross-contamination to ready-to-eat food Neither Both Wrong! Both are correct. Thats right! Both are correct. Food handlers must also wash their hands when changing tasks or before working with a different kind of food. 17 / 20 Why aren't false eyelashes allowed? They can fall into food They can be physical contaminants Neither Both Wrong! Both are correct. Thats right! Both are correct. False eyelashes can detach and fall into food causing physical contamination and potential injury. Do not wear false eyelashes or hair accessories that could become physical contaminants. Staff with facial hair must wear beard restraints. 18 / 20 Which statement about foodborne illness symptoms is true? Symptoms can appear within minutes or up to six months Symptoms can range from mild diarrhea to death Neither Both Wrong! Both are correct. Thats right! Both are correct. The onset time and severity of symptoms depend on the type of foodborne illness, the persons health, and the amount of contaminated food consuned. 19 / 20 How can dirty clothing contaminate food? When a person's dirty clothing physically touches the food When a person touches their dirty clothes then touches food Neither Both Wrong! Both are correct. Thats right! Both are correct. Pathogens can be transferred from dirty clothes directly to food or to the hands first and then the food. Wear clean clothing daily, change soiled uniforms immediately, and store dirty laundry in nonabsorbent containers away from food areas. 20 / 20 What helps keep food safe by creating a barrier between hands and food? Single-use gloves Hand sanitizers or antiseptics Neither Both Wrong! Thats right! Gloves create a barrier preventing hand contamination of food. Always wash hands before putting on gloves. Gloves must never replace handwashing. Wear correct size and change them when dirty, torn, or when switching tasks. Your score is LinkedIn Facebook Twitter New Questions Continue
