Personal Hygiene for Food Handlers: Handwashing, Gloves and Illness

Quick quiz: personal hygiene

1. Question 1 of 5 · Personal hygieneA server tells you her roommate was diagnosed with Hepatitis A three weeks ago. What is her reporting obligation?

   None, because the exposure was more than 14 days ago She must report only if she develops jaundice None, because she has no symptoms She must report the exposure, because it falls within 30 days

   Show answer and explanation

   She must report the exposure, because it falls within 30 days

   Living in the same household as someone diagnosed with Hepatitis A is a reportable exposure within 30 days of the last exposure. Three weeks is inside that window. Each pathogen has its own exposure window: Norovirus is 48 hours, STEC and Shigella are 3 days, Typhoid fever is 14 days, and Hepatitis A is 30 days.

   Source: FDA Food Code, § 2-201.11(A)(5)(d)

2. Question 2 of 5 · Personal hygieneA hand antiseptic solution used as a hand dip must be maintained clean and at a strength equivalent to at least

   400 mg/L chlorine. 12.5 mg/L iodine. 200 mg/L chlorine. 25 mg/L chlorine. 50 mg/L chlorine. 100 mg/L chlorine.

   Show answer and explanation

   100 mg/L chlorine.

   A hand antiseptic solution used as a hand dip must be kept clean and at a strength equivalent to at least 100 mg/L chlorine. Separately, any hand antiseptic may only be applied to hands that have already been washed, so a dip is never a substitute for the handwashing procedure.

   Source: FDA Food Code, § 2-301.16(C)

3. Question 3 of 5 · Personal hygieneAn undiagnosed employee was sent home with vomiting. Her symptoms have now resolved. She may return to full duties

   immediately. 24 hours after symptoms resolve. only with written medical clearance. 7 days after symptoms resolve.

   Show answer and explanation

   24 hours after symptoms resolve.

   The person in charge may allow undiagnosed employees whose symptoms have resolved to return to full duties 24 hours after resolution. This is the key difference between diagnosed and undiagnosed employees: a diagnosis with a listed pathogen triggers additional requirements such as testing or a 7 or 30 day waiting period, while an undiagnosed case does not.

   Source: FDA Food Code, § 2-201.13

4. Question 4 of 5 · Personal hygieneWhere prior approval allows bare hand contact with ready-to-eat food, employees must use at least how many additional control measures?

   One Three All five Two

   Show answer and explanation

   Two

   At least two of five listed additional control measures are required: double handwashing, nail brush use, hand antiseptic after handwashing, incentive programs such as paid sick leave that discourage working while ill, or other measures approved by the regulatory authority. Two are required because no single measure is reliable enough on its own once the barrier is removed.

   Source: FDA Food Code, § 3-301.11(E)

5. Question 5 of 5 · Personal hygieneYou tear a glove while portioning salad. You should

   rinse the glove and continue. put a second glove over the torn one. tape the tear and continue. replace only the torn glove. keep working, since the tear is small. remove both gloves, wash your hands, and put on a new pair.

   Show answer and explanation

   remove both gloves, wash your hands, and put on a new pair.

   Single-use gloves are for one task and must be discarded when damaged or soiled, or when the work is interrupted. Handwashing between glove changes matters because hands become contaminated during removal, and a torn glove means your skin was already in contact with the food.

   Source: FDA Food Code, § 3-304.15(A)

Your score

0 / 5

By topic

Try again