Food Hygiene and HACCP Course (EU): Personal hygiene and handwashing

1. Question 1 of 15

   What does EU law require of people working in a food-handling area?

   • ADisposable gloves at all times, for every single task
   • BHigh personal cleanliness and suitable, clean clothing
   • CA uniform bought from one supplier chosen by the authorities
   • DA full medical check at the start of every working week
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   Answer: B. High personal cleanliness and suitable, clean clothing

   Annex II, Chapter VIII of Regulation 852/2004 requires a high degree of personal cleanliness and suitable, clean and, where necessary, protective clothing.

2. Question 2 of 15

   What must a handwashing basin in a food business have?

   • AA supply of disinfectant for washing fruit and vegetables
   • BHot and cold running water and a way to clean and dry hands
   • COnly cold running water, to save energy and money
   • DA plug so that food can be left to soak in the basin
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   Answer: B. Hot and cold running water and a way to clean and dry hands

   Annex II, Chapter I of Regulation 852/2004 sets these requirements for handwashing basins.

3. Question 3 of 15

   A cook wants to rinse lettuce in the handwashing basin because the food sink is busy. What is the right approach?

   • AUse the food sink; handwash basins are for hands only
   • BRinse it there, then wipe the basin with a dry cloth afterwards
   • CRinse it in the handwash basin as long as nobody needs it
   • DRinse it quickly, because lettuce is not as risky as raw meat
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   Answer: A. Use the food sink; handwash basins are for hands only

   Regulation 852/2004 says basins for washing hands are designated for that purpose, with separate food-washing facilities where necessary.

4. Question 4 of 15

   When should a food handler wash their hands?

   • AOnly at the end of each shift, before going home
   • BBefore starting work and after breaks
   • COnly after they handle cash or bank cards
   • DOnly when their hands look visibly dirty
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   Answer: B. Before starting work and after breaks

   The Commission notice lists handwashing before starting work, after using the toilet, after breaks, after handling raw materials and between tasks.

5. Question 5 of 15

   You have just handled raw chicken and now need to slice cooked ham. What should you do first?

   • AWipe your hands on your apron and carry on with the ham
   • BRinse your hands quickly under cold running water only
   • CWash your hands and use clean gloves and equipment
   • DCarry on as normal, because the ham is already cooked
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   Answer: C. Wash your hands and use clean gloves and equipment

   Hands should be washed after handling raw materials and between tasks to stop bacteria spreading to ready-to-eat food.

6. Question 6 of 15

   According to safefood's handwashing advice, how long should you rub all parts of your hands with soap?

   • AAt least 5 minutes
   • BUntil the water runs warm
   • CAbout 5 seconds
   • DAt least 20 seconds
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   Answer: D. At least 20 seconds

   safefood advises rubbing palms, backs of hands, wrists, fingers and fingernails for at least 20 seconds.

7. Question 7 of 15

   Why is drying your hands properly part of good handwashing?

   • AWater left on hands damages kitchen equipment
   • BDry hands help food to cook more quickly
   • CSoap only starts to work once hands are dry
   • DWet hands spread bacteria more easily
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   Answer: D. Wet hands spread bacteria more easily

   Wet hands can pick up and spread bacteria, so drying them with a clean towel is part of washing hands properly.

8. Question 8 of 15

   According to safefood's handwashing advice, which parts of your hands should you rub with soap?

   • AOnly the fingertips, because they touch food first
   • BPalms, backs, wrists, fingers and fingernails
   • COnly the backs of the hands, where dirt is easy to see
   • DOnly the palms, because they touch food the most
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   Answer: B. Palms, backs, wrists, fingers and fingernails

   safefood advises rubbing all areas of the hands, including the palms, backs, wrists, fingers and fingernails, for at least 20 seconds.

9. Question 9 of 15

   A kitchen worker has had diarrhoea since last night. What does EU law require?

   • AWear disposable gloves and carry on with the shift
   • BTell the manager only if a customer later becomes ill
   • CWork as normal, but wash hands more often than usual
   • DReport it to the manager at once and stop handling food
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   Answer: D. Report it to the manager at once and stop handling food

   Annex II, Chapter VIII says people with diarrhoea or similar symptoms must not handle food if contamination is possible and must report the illness immediately.

10. Question 10 of 15

    A food handler has an infected cut on their hand. What should happen?

    • AHide the cut under a glove and do not tell anybody
    • BWash the cut in the food sink and carry on working
    • CReport it so the manager can exclude or protect
    • DKeep working, because cuts on hands are not a food risk
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    Answer: C. Report it so the manager can exclude or protect

    Infected wounds are listed in Regulation 852/2004 as a reason to stop handling food where contamination is possible; the notice says relevant health problems should be reported to the manager.

11. Question 11 of 15

    How should disposable gloves be used in food handling?

    • AWashed and dried for use the next day
    • BWorn all day and rinsed between tasks
    • CUsed instead of washing hands
    • DUsed once and changed between tasks
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    Answer: D. Used once and changed between tasks

    The Commission notice says gloves must be used only once and changed between tasks, and hands must be washed thoroughly before and after using them.

12. Question 12 of 15

    What does the Commission notice advise about jewellery and watches in food areas?

    • AThey may be worn if they are gold
    • BThey should be worn on the outside of gloves
    • COnly watches may be worn
    • DThey should not be worn
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    Answer: D. They should not be worn

    The notice advises the absence of jewellery and watches; jewellery is also listed as a physical hazard because it can fall into food.

13. Question 13 of 15

    What does the Commission notice say about protective clothing and the toilets?

    • AIt should preferably not be worn in the toilets
    • BAlways wear it in the toilets so it stays with you all day
    • CStore it in the toilets so it is ready for the next shift
    • DWash it in the toilet handwash basin at the end of each shift
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    Answer: A. It should preferably not be worn in the toilets

    The notice says protective clothing should preferably not be worn in the toilets, to avoid bringing contamination back to food areas.

14. Question 14 of 15

    A repair technician needs to enter the kitchen to fix a fridge. What should happen?

    • AWait until the kitchen has been closed for a whole week
    • BWash hands and wear protective clothing provided
    • CEnter in outdoor clothes, as long as the job is quick
    • DShow their own food safety certificate at the door
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    Answer: B. Wash hands and wear protective clothing provided

    The Commission notice says visitors should wash their hands and wear protective clothing provided by the business.

15. Question 15 of 15

    You have just made a sauce containing peanuts. What should you do before preparing a peanut-free dish?

    • ARinse your gloves under the tap and keep them on for the next dish
    • BWash your hands and change any contaminated gloves or apron
    • CNothing, because peanuts are not bacteria and cannot spread
    • DWipe your hands on a clean cloth and carry on cooking
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    Answer: B. Wash your hands and change any contaminated gloves or apron

    FSAI allergen guidance says to wash hands after touching allergen foods and change gloves and aprons when they become contaminated.

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