Hygiene Practices and Cross-Contamination

When should you wash your hands during food preparation?

• Only after handling raw meat

• Only if your hands look dirty

• Before and after food prep, after using the toilet, sneezing, or touching waste

• Only before starting to cook

Why should fingernails be kept short, clean, and unpolished in a food preparation environment?

• To avoid breaking nails

• To make handwashing easier

• To look professional

• To prevent bacteria from accumulating under nails

What is the recommended way to cover cuts or wounds when working with food?

• With a tissue

• With a waterproof, brightly coloured bandage

• With a plaster of any colour

• Leave it uncovered to air

Which of the following is NOT a good personal hygiene practice in food preparation?

• Wearing clean clothing and hair restraints

• Washing hands frequently

• Wearing jewellery while preparing food

• Keeping fingernails short and clean

If you are experiencing vomiting or diarrhoea, what should you do regarding food handling?

• Only handle packaged foods

• Do not work with food

• Wear gloves and continue working

• Wash hands more often

What is the correct procedure for cleaning and sanitising surfaces and equipment?

• Clean only at the end of the day

• Use water only

• Clean and sanitise before and after use

• Sanitise only if there is visible dirt

Where should cleaning chemicals be stored in a food preparation area?

• In the fridge

• Away from food areas

• On the same shelf as utensils

• Next to food items for easy access

Why is it important to use separate cloths for different cleaning tasks?

• To use less detergent

• To avoid mixing colours

• To prevent cross-contamination between areas like food prep and bathrooms

• To save time

What should you do if you notice pests in the food preparation area?

• Only report if they are in the food

• Wait until the end of the week to report

• Ignore them

• Report and control them immediately

What is cross-contamination?

• The transfer of harmful bacteria from one object or food to another

• The process of cleaning surfaces

• Cooking food at high temperatures

• Mixing different types of food together