Lv4 Food Safety Short 167

The 20/20 method of hand-washing requires

• cleaning with soap for 10 seconds, rinsing then drying for 10 seconds

• cleaning with soap for 20 seconds, rinsing then drying for 20 seconds

• cleaning with soap for 20 seconds, then rinsing for 20 seconds

• cleaning with soap for 40 seconds, rinsing then drying for 40 seconds

Which of these situations is the MOST RISKY for food safety?

• washing hands for 20 seconds and drying with hot air for 20 seconds

• washing hands for 20 seconds and leaving hands wet

• washing hands for 20 seconds and drying with paper towels for 20 seconds

• washing hands for 20 seconds and drying on an apron

Which of the following lists correct items for a wash-hand basin?

• cold water, soap, nail brush, paper towels

• hot water, soap, nail brush, paper towels

• hot and cold water, soap, paper towels

• hot and cold water, soap, nail brush, paper towels

TWO hygiene reasons not to wear jewelry when preparing food are:

• It's expensive and may get lost in food.

• It's expensive and traps germs that get into food.

• It traps germs and may get lost in food.

• It gets dirty and has to be cleaned all the time.

The most hygienic way to sneeze is:

• into a clean tissue, then throw it out

• into your upper arm or shoulder

• into hands and then wash them

• into a handkerchief and then put it in your pocket

The main reason to wash and dry hands both BEFORE AND AFTER wearing disposable gloves is:

• The hands get warm and moist inside gloves, allowing bacteria to grow.

• The gloves may have small holes, allowing germs in.

• The gloves can get dirt on them.

• The hands stay dry and get hot in gloves, allowing bacteria to grow.

Always clean your hands:

• before going to the toilet

• before handling rubbish

• before handling money

• before serving food

Which of the following is the BEST answer? The best clothing for a food handler to wear protects:

• the food

• the food-worker

• the food and the food-worker

• the food and the equipment

If a sick food-worker vomits in the toilet at work, what is MOST important for the food-worker to do?

• Flush the toilet, wash and dry hands, go back to work

• Tell the boss that he or she is feeling unwell and go home

• Tell the boss where the vomiting happened so the bathroom can be sanitised

• Flush the toilet, wash and dry hands and go to the doctor

The food safety danger from smoking cigarettes is:

• Smoking can cause cancer.

• The smoke gets into food.

• Germs can pass from the mouth to fingers and then to food.

• Germs can pass from the cigarette to the fingers and then the mouth.