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Worksheets1. Personal and Food Hygiene Rules
Total questions: 34
Worksheet time: 17mins
Which action best prevents handborne contamination before food handling?
Thorough handwashing with soap
Quick rinse without soap
Wiping hands on apron
Using hand sanitizer only
A food handler has long nails with polish. What should be done before work?
Trim nails short, remove polish
Apply clear topcoat
Wear gloves over nails
Wash hands more often
Which combination of attire is appropriate for a food handler?
Uniform only without hair net
Clean uniform, apron, hair covering
Apron only over street clothes
Casual clothes and scarf
Which situation requires a food handler to stay away from food tasks?
Mild seasonal allergies
Healed scar on arm
Diarrhoea or skin infection
Dry hands from soap
While preparing salads, which behavior increases contamination risk?
Using clean tongs
Handling money then produce
Changing gloves regularly
Avoiding face touching
Which practice reduces contamination from minor cuts during food prep?
Ignore unless bleeding
Use cloth bandage only
Cover with waterproof plaster
Leave cut uncovered to dry
Which storage method best prevents cross-contamination in a fridge?
Cooked food uncovered on top
Raw meat sealed below cooked
Raw and cooked stored together
Raw chicken above salad
Which statement about food coverage is correct?
Cover cooked, not raw
Uncover to cool faster
Cover only during transport
Keep food covered at all times
Which pair correctly prevents cross-contamination during prep?
Plastic boards for everything
Metal board for meat only
Separate boards for meat and vegetables
One board for all foods
Which approach to reheating leftovers is safe?
Keep warm, no reheating
Reheat only once thoroughly
Quick reheat, serve lukewarm
Reheat twice if cooled fast
Which actions ensure safe utensil hygiene after service?
Wash and sanitize utensils
Air‑dry instead of dirty cloths
Store damp in closed bins
Use same tongs for raw and cooked
Which step verifies food is suitable before use?
Taste a small portion
Check expiry dates before use
Smell to check freshness
Ask coworker’s opinion
Which practice best prevents cross-contamination when handling utensils in a busy service area?
Mix used and sanitized utensils
Place utensils near open trash bins
Leave utensils on damp counters
Store utensils in clean, dry areas
Colour-coded equipment primarily helps with which operational goal?
Enhancing aesthetic appeal
Speeding up cooking times
Preventing cross-contamination
Reducing cleaning frequency
A spill occurs near the service counter. What is the safest immediate action?
Place a sign and clean later
Clean spills immediately
Ask guests to avoid the area
Block the area with chairs
Which combination best maintains a safe service environment?
Overloading sockets to power more tools
Frequent cleaning of tables and counters
Clean, dry floors to prevent slips
Proper ventilation and lighting
Effective waste disposal contributes most directly to which safety outcome?
Lower electricity costs
Reduced pest infestation
Improved food presentation
Faster service speed
Which pests are commonly targeted in food service hygiene programs?
Spiders, beetles, moths
Rats, flies, cockroaches
Ants, bees, butterflies
Termites, wasps, crickets
Which action most directly reduces slip hazards in service areas?
Placing mats near entrances
Keeping floors clean and dry
Using scented cleaners weekly
Posting safety posters monthly
Which rule aligns with safe operation of cooking equipment during service?
Disable fire alarms during rush
Run gas stoves continuously
Turn off appliances after use
Leave cooking equipment unattended
Why should staff know the location of fire extinguishers?
To qualify for insurance
To reduce cleaning schedules
To respond quickly to fires
To pass routine inspections
Which practice prevents electrical fires in a service environment?
Leave devices on overnight
Plug multiple heaters into one strip
Wipe sockets with wet cloths
Do not overload electrical sockets
Which actions are correct for electrical safety when handling appliances?
Report faulty equipment immediately
Use wet rags to cool hot plugs
Switch off equipment before cleaning
Do not touch equipment with wet hands
After finishing with a blender, what is the safest sequence?
Switch off before cleaning
Clean blades while running
Store wet without drying
Rinse while plugged in
Which practice best prevents chemical contamination in a kitchen?
Store chemicals beside ingredient bins
Store chemicals near dishwashing area
Store chemicals away from all food
Store chemicals with dry food items
When using concentrated cleaner, what is the correct approach?
Mix randomly until foam appears
Dilute according to manufacturer
Use full strength for speed
Add water after spraying surfaces
Select all actions that align with safe knife and glass handling.
Sweep broken glass with hands
Store knives loosely in drawers
Leave shards for maintenance
Use tools to clean broken glass
Carry hot items with gloves
Why should chemicals be clearly labeled in the workplace?
To meet aesthetic standards only
To track inventory trends
To identify hazards and uses
To display brand marketing
Which combination represents proper physical safety measures?
Use proper lifting techniques
Handle knives carefully
Carry hot pans barehanded
Ignore minor burns
Which action complies with health and legal requirements for workers?
Maintain required health records
Avoid local regulations entirely
Disregard hygiene policies
Skip medical check-ups routinely
Choose the practices that fulfill legal health obligations.
Ignore workplace hygiene policies
Follow local health regulations
Share medical data publicly
Attend regular medical check-ups
What is a key benefit of strong workplace hygiene?
Prevents food poisoning
Allows law noncompliance
Eliminates all costs instantly
Increases accident frequency
Which outcomes result from consistent hygiene and safety?
Reduces accidents and losses
Maintains business reputation
Encourages unsafe shortcuts
Protects customers and staff
A coworker suggests mixing two cleaners for stronger effect. What should you do?
Test a small batch on-site
Add extra water before mixing
Never mix chemicals at work
Mix carefully in a ventilated area
