Personal Hygiene Standards Quiz (50 Questions)

1. What is the minimum required **time for scrubbing hands with soap** to ensure cleanliness?

A) 5 seconds. B) 10 seconds. C) 20 seconds. D) 60 seconds.

2. When MUST a food handler wash their hands?

A) Only before starting the shift. B) Only after using the restroom. C) Only after touching raw food. D) Before starting work, after touching raw food, after using the restroom, and after coughing or sneezing.

3. What is the correct way to dry hands after washing them?

A) Using a work apron or shared cloth towel. B) Using a single-use paper towel or an air dryer. C) Allowing them to air dry while working. D) Wiping them on the clean uniform.

4. When must gloves be changed during work to prevent cross-contamination?

A) Every 4 hours regardless of the task. B) Only when they start to tear. C) At the end of the shift. D) When switching from handling raw food to ready-to-eat or cooked food.

5. Is handwashing necessary after removing gloves?

A) Yes, hands must always be washed after removing gloves and before putting on new ones. B) No, gloves keep hands clean. C) Only if the hands are sweaty. D) Yes, but rinsing with water is sufficient.

6. What step comes immediately after rinsing hands with running water (after using soap)?

A) Drying with a clean paper towel. B) Applying hand sanitizer. C) Putting on clean gloves. D) Turning off the faucet with your hand.

7. What is the **only intended use** for a designated handwashing sink in the kitchen?

A) Washing dishes and utensils. B) Rinsing vegetables. C) Handwashing only. D) Disposing of dirty cleaning water.

8. What procedure is required after touching doorknobs or non-food contact surfaces?

A) Washing hands for 20 seconds. B) Wiping hands with a dry cloth. C) Changing gloves only. D) Using hand sanitizer only.

9. Can gloves be washed and reused?

A) Yes, if they are in good condition. B) Yes, if they are sanitized with hot water. C) No, they must be discarded after a single use, and changed upon contamination. D) Only if the task was very short.

10. Upon returning from a break, what is the first required action before starting work?

A) Washing hands for 20 seconds and putting on clean protective clothing (apron, gloves). B) Putting on gloves immediately. C) Ensuring the workstation is clean. D) Wiping hands with a wet wipe.

11. What is the fundamental requirement for a food handler's work uniform (apron/coat)?

A) It must be loose for easy movement. B) It must be clean at the start of every shift, dry, and non-absorbent. C) It must have pockets for personal tools. D) It must be exclusively white.

12. Why must hair restraints or hair nets be worn?

A) Because it makes the appearance more professional. B) Only to prevent sweat from dripping. C) To protect the hair from grease and dirt. D) To prevent hair and dandruff from falling into the food.

13. What type of jewelry is the maximum allowed to be worn when handling food?

A) Wristwatch and necklace. B) A plain wedding band only (provided it is clean and compliant with facility policy). C) Large earrings and rings with stones. D) All types of jewelry as long as they are under a glove.

14. What is the rule regarding nail polish and artificial (acrylic) nails?

A) Allowed if the color is light. B) Allowed if gloves are worn. C) Strictly forbidden as they can chip, fall into food, and harbor bacteria. D) Allowed if clear.

15. Why is carrying pens or thermometers above the ear prohibited?

A) Because they are distracting. B) They could fall into food or cause physical or bacterial contamination. C) Because they look unprofessional. D) Because they might heat up from the kitchen temperature.

16. When must the work apron be removed?

A) When leaving the prep area, such as going to the restroom or break area. B) Only when it gets very dirty. C) Only once at the end of the shift. D) After finishing handling raw meat.

17. How should long hair be contained when working in the kitchen (for those not wearing a hijab)?

A) It can be loose as long as it is clean. B) A simple ponytail is sufficient. C) Secured and completely covered with a hat or hair net. D) Styled well with gel.

18. What are the requirements regarding fingernails for food handlers?

A) They can be a little long to facilitate work. B) They must be polished to be shiny. C) They must only be clean. D) They must be cut short and clean with no polish.

19. What is the importance of daily showering for food handlers?

A) Because it reduces washing time. B) To reduce the risk of transferring microbes from the body and unclean clothing. C) Only to maintain a good scent. D) It has no relation to food safety.

20. Should work clothing (coat) be worn outside the facility (e.g., going to the store or home)?

A) Yes, for brand promotion. B) Yes, if it is clean. C) No, it must be changed before leaving and upon arriving to prevent external contamination. D) Only if the trip is very short.

21. What action is required if a food handler develops symptoms like **diarrhea or vomiting**?

A) Take strong medicine and continue working. B) Only work with cooked food. C) Only work in the dishwashing section. D) Immediately inform the supervisor and refrain from working (exclusion from the facility).

22. How should an open cut or wound on the hand or arm be covered?

A) With a regular bandage covered with tape. B) With a blue (visible) waterproof bandage and a **glove** (if on the hand). C) With a clean cloth only. D) Using hand sanitizer only.

23. What is the timeframe a staff member must be free of diarrhea/vomiting symptoms before returning to work?

A) 6 hours. B) 12 hours. C) At least 24 hours after symptoms have stopped. D) At least 48 hours.

24. What is the primary purpose of the required health certificate for a food handler?

A) To ensure they are free from foodborne infectious diseases. B) To verify their cooking competence. C) To know their blood type. D) To ensure they have health insurance.

25. Who is the first person to be informed when feeling ill or sustaining an injury?

A) A colleague. B) The direct supervisor or kitchen manager. C) The emergency doctor. D) The Human Resources department.

26. When should an employee returning from sick leave due to an intestinal infection resume work?

A) Immediately after symptoms stop. B) After taking one dose of an antibiotic. C) After at least two days have passed. D) After medical approval and confirmation of no risk of transmitting the infection.

27. Can an employee work with a bleeding wound (even if covered with a bandage)?

A) Yes, if they are wearing a glove. B) Yes, if the wound is very small. C) No, they must stop working immediately and be assigned alternative tasks until the wound is fully healed/covered. D) They can only work with non-food items.

28. Why are rings with gemstones or engravings not allowed?

A) They can fall into the food or harbor bacteria in the crevices and corners. B) Because they are expensive and might be stolen. C) Because they scratch the table surface. D) There is no specific reason, it is optional.

29. What is the procedure if a work apron gets contaminated with raw meat juices?

A) It can be wiped with a paper towel and work can continue. B) It must be changed immediately to avoid cross-contamination. C) It should only be sprayed with sanitizer. D) Left until the end of the shift.

30. What is the importance of closed, non-slip safety shoes in the kitchen?

A) To keep the feet warm. B) For easy walking only. C) Because it improves appearance. D) To prevent falls, injuries from sharp tools or hot liquids, and external contamination.

31. Which of the following behaviors is strictly prohibited in the food preparation area?

A) Carrying a hot plate with a glove. B) Using a thermometer. C) Chewing gum, smoking, or spitting. D) Placing a dish in the refrigerator.

32. If you must cough or sneeze, where should you cough?

A) Into the hand, moving slightly away from the food. B) Directly into the air. C) Into the work apron. D) Away from food, and into the crook of the arm, then washing hands immediately.

33. Where should meals, drinks, or smoking take place?

A) In a dedicated break area, away from food. B) At your workstation. C) While waiting for food to cook. D) Anywhere, provided you don't touch the food with your hand.

34. Is using a mobile phone permitted in the food preparation area?

A) Yes, for a quick call. B) Yes, if it is wiped with a paper towel. C) Yes, if gloves are worn while using it. D) No, it is a major source of contamination and must be stored in a safe place.

35. When tasting food for flavor, what is the rule to follow?

A) Use the same stirring spoon. B) Use a clean spoon each time and dispose of it immediately after tasting. C) Use your clean finger. D) No need to taste, only rely on the recipe.

36. Are strong perfumes or colognes allowed when working with food?

A) No, they can cause chemical contamination and affect the food's flavor or cause allergies to customers. B) Yes, to enhance cleanliness. C) Yes, if the scent is natural. D) Only in very small quantities.

37. If an employee sneezes and covers their mouth with their hands, what is the next step they must take?

A) Stop working, wash hands thoroughly, and change gloves (and apron if necessary). B) Continue working because the hands were covered. C) Wipe hands with a paper towel only. D) Use hand sanitizer only.

38. Is it permissible to wipe sweat with your hand?

A) Yes, as long as hands are washed immediately afterward. B) No, a clean, dedicated towel should be used, followed by handwashing. C) Yes, then put on clean gloves. D) It can be wiped on the shoulder or sleeve.

39. Where should work clothes be changed (and uniform worn)?

A) In a dedicated changing room away from the food preparation area. B) In any empty space within the kitchen. C) They can be worn at home before coming to work. D) In the restroom.

40. What is the main risk of saliva or mucus getting into food?

A) Significantly changing the food's taste. B) Causing chemical contamination. C) Transmitting disease-causing bacteria and viruses (biological contamination). D) It poses no risk as long as the quantity is small.

41. What is the additional personal measure required when preparing an allergen-free meal for a customer?

A) Using the same utensils but washing them well. B) Working faster to reduce exposure. C) Washing hands, changing gloves, and wearing a clean (or fresh) apron. D) No extra measures, cooking kills allergens.

42. What does wearing gloves **not** replace the need for in personal hygiene?

A) Handwashing. B) Using a color-coded cutting board. C) Wearing an apron. D) Using tongs.

43. What are the requirements regarding **long beards** in the food preparation area?

A) No requirements if the beard is clean. B) They must be covered with a dedicated beard snood. C) They can be uncovered if they are short. D) They are not allowed at all.

44. If an employee is on sick leave, must management keep a **record of their absence** and the reason for their illness?

A) No, this is personal information. B) Yes, only if requested by the government. C) Yes, as part of food safety compliance records. D) No, the employee's declaration is sufficient.

45. What cannot be sanitized or disinfected to make it safe for use with food?

A) A cutting board. B) A thermometer. C) A metal spoon. D) A food handler's hand (which must always be washed, with supplementary sanitizing only).

46. Should management provide antibacterial soap at handwashing sinks?

A) No, regular soap is effective if hands are washed correctly for the required duration. B) Yes, it is mandatory. C) Yes, but only in the meat area. D) It is up to the employee to bring their own.

47. What is the preferred water temperature for handwashing?

A) Very cold (below 10°C). B) Water as warm as comfortably possible (to aid in grease removal and soap activation). C) Very hot (above 60°C). D) The temperature doesn't matter at all.

48. Where should personal belongings (phone, keys, wallet) be stored?

A) In the pocket of the work uniform. B) On the work counter, away from food. C) On a shelf in the dry storage area. D) In a personal locker away from food preparation and storage areas.

49. Is a food handler allowed to touch contact lenses in the prep area?

A) No, unless they stop working, wash hands thoroughly, and change gloves. B) Yes, if they are wearing gloves. C) Yes, if they are not touching raw food. D) Yes, as long as their eye is clean.

50. Who is responsible for ensuring the application of personal hygiene standards in the kitchen?

A) Supervisors only. B) Facility management only. C) The employee himself only. D) All employees, supervisors, and facility management have a shared responsibility.

Personal Hygiene Standards Quiz (50 Questions)

Part One: Handwashing and Gloves

Part Two: Work Uniform and Personal Appearance

Part Three: Health and Injuries

Part Four: Prohibited Behaviors and Professional Etiquette

Part Five: Protective Measures and Assurance