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Ghana FDA Food Handler Test study materials
Ghana FDA Food Handler Test study resources

Ghana FDA Food Handler Test: Food Hygiene

Ghana FDA Food Handler Test · Work through your exam, one topic at a time.

All guide sections

Food Hygiene

This domain tests the daily hygiene standards an inspector checks and that exam questions dress up as scenarios: personal hygiene, handwashing, health status of food handlers, cleaning, pest control, water and waste. The content is practical, and the marks go to candidates who can name the correct control for a specific situation rather than reciting general cleanliness.

The food handler

  • Medical examination before starting food handling work and annually thereafter, with the certificate kept on the premises.
  • Exclusion from food handling with diarrhoea, vomiting, jaundice, fever with sore throat, infected skin lesions, or discharge from ear or eye. The handler must report these to the supervisor.
  • Clean clothing or apron, hair restraint, short clean nails, no nail varnish, no jewellery, no eating, smoking or chewing in preparation areas.
  • Handwashing with soap and running water before starting work, after using the toilet, after handling raw meat, after handling waste, after breaks, and after touching the face, hair or a phone.

Premises and process hygiene

Potable water, with ice made from potable water; a documented pest control programme and proofing; waste in lidded bins removed frequently and kept away from preparation; a written cleaning schedule; food-contact surfaces cleaned and then sanitised; wiping cloths changed and laundered; toilets not opening directly into food areas, with a handwash basin inside.

Worked example

A cook leaves the toilet and returns to plating without washing her hands. A customer later reports illness. The contamination route is faecal-oral, the breach is a Part 7 food hygiene failure, and the correct control is handwashing at the designated basin with soap and running water. Wearing gloves over unwashed hands does not fix it, because the gloves become contaminated during donning.

Traps that cost marks

  • Treating gloves as a substitute for handwashing.
  • Sanitising a dirty surface. Soil inactivates sanitiser; cleaning must come first.
  • Assuming a symptom-free handler cannot transmit pathogens. Carriers shed organisms without illness.
  • Decanting cleaning chemicals into unlabelled drink bottles and storing them near food.
  • Forgetting the handwash basin requirement inside or next to the toilet, not only in the kitchen.