SFS Food Handlers

As food handlers, when should you wash your hands?

• Upon entering a food preparation area

• After handling garbage

• Before wearing a disposable gloves

• Every 30 minutes

What is the 5th step in hand washing procedure?

• Rub hands together for 20 seconds

• Brush hands and fingernails

• Rinse hands with warm water

• Get a small amount of soap

Which of the following is allowed?

• Working even if suffering from diarrhea and vomiting

• Nails with colorless nail polish

• Personal belongings inside the kitchen

• Plain wedding band

Ladle used for cooking can also be used to taste food.

• Yes

• No

The following is true about Policy 6 - Disposable gloves except:

• Should be changed every 30 minutes

• Used to handle ready to eat food item

• Hands should be washed before wearing disposable gloves

• Any size of gloves can be worn when touching ready-to-eat food

Which of the following is a CORRECT STATEMENT when with a wound or sore?

(Note: There is more than 1 answer to this question. Click all answers applicable.)

• Brightly colored water proof plaster should be worn

• Staff with unacceptable boils or septic cuts should not enter food handling areas

• Water proof dressing must be changed at least once every 4 hours as the wound may contain a bacteria called Staphylococcus aureus

• There is no need to wear a glove when wound is covered with brightly colored water proof plaster

When should disposable gloves be changed?

• When the gloves are torn

• Between handling different food items

• When the gloves have been worn to assemble sandwich for more than 30 minutes

• All are correct

If a food handler is allergic to latex, what should be done?

• Do not need to wear gloves, use hand sanitizer to ensure that hands are in clean condition

• Request for deviation and allow the staff to work without disposable gloves

• Inform supervisor and require procurement to source out PE, nitrile or vinyl gloves

• Impose on wearing latex as it is mandated by the policy

Of the following, wearing of disposable gloves is needed:

• Slicing raw tenderloin

• Slicing vegetables for stir-fried vegetables

• Preparing sashimi

• Cooking pasta in the buffet

Who is responsible for ensuring the availability of waterproof colored plasters in the first aid kit?

• Chef / Outlet in Charge

• Medical Clinic

• Hygiene Manager

• Chef Secretary