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WorksheetsSFS Food Handlers
Total questions: 15
Worksheet time: 8mins
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
A chef was experiencing coughing but without fever, can he be allowed to handle food?
Yes
No
Can pen be placed in Chef's trousers pocket
Yes
No
When should sushi chef be sent for stool routine test?
Every 6 months
Every 12 months
Every 18 months
Every 24 months
A housekeeping employee wanted to request chocolate for a VIP guest, does he need to wear hair restraint upon entering the Chocolate Room?
Yes
No
A chef was preparing sashimi and placed a box of gloves on top of the table so he can easily replace his glove every 30 minutes. Is this a compliant (correct) or non-compliant (incorrect) behaviour?
Compliant or Correct 正确
Non-Compliant or Incorrect 不正确
