Quiz 2 GMP

The hand-washing facility in a food premise must be equipped with all EXCEPT:

• Soap

• Nail polish remover

• Drying material

• Running water

Which of the following is NOT a correct personal hygiene practice in food handling?

• Washing hands after using the toilet

• Wearing clean clothing

• Using perfume while handling food

• Keeping nails trimmed and clean

What is the main reason food handlers should avoid wearing jewellery?

• It is expensive

• It may cause physical contamination

• It may distract others

• It is against company uniform policy

When should a food handler wash their hands?

• Before starting work

• Every 2 hours

• After handling raw food and before handling cooked food

• Only when visibly dirty

Which of these illnesses must be reported to a supervisor?

• Cold

• Headache

• Diarrhea

• Back pain

Facial hairs should be:

• Styled

• Covered with a beard net if required

• Permitted in all conditions

• Trimmed only during special events

Gloves used during food handling must be:

• Reused daily

• Worn at all times regardless of cleanliness

• Disposable and changed frequently

• Colorful for easy identification

How often should refresher training be conducted?

• Every 5 years

• Only when staff request it

• Regularly, as part of a scheduled program

• Once trained is enough

Who is responsible for ensuring food handlers are trained?

• CEO

• Consumer

• Health inspectors

• Food business operator

Training record must be

• Kept for more than 1 year

• Stored electronically only

• Available for inspection

• Updated annually