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Sri Lanka Food Handler Exam study materials
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Sri Lanka Food Handler Exam practice questions

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Question 1Foodborne Illness and Food Safety Hazards

Which bacterium is most commonly linked to cooked rice that has been kept at room temperature for several hours before serving?

  1. Bacillus cereus Correct answer.
  2. Vibrio cholerae
  3. Clostridium botulinum
  4. Listeria monocytogenes

Explanation

Bacillus cereus spores survive cooking and germinate when cooked rice is held warm for long periods, producing toxins that cause vomiting. Rapid cooling and hot holding above 60 °C prevent this.

Question 2Foodborne Illness and Food Safety Hazards

A food handler in Sri Lanka develops fever and jaundice two weeks after preparing food during a period of heavy rain and flooding. Which illness should be suspected?

  1. Cholera
  2. Amebiasis
  3. Typhoid fever
  4. Hepatitis A Correct answer.

Explanation

Hepatitis A spreads by the faecal-oral route, often through contaminated water during floods, and causes fever followed by jaundice after an incubation of about two to four weeks. Excluding infected handlers from food work prevents onward transmission.

Question 3Foodborne Illness and Food Safety Hazards

What is the main reason raw and cooked foods must be stored separately in a refrigerator?

  1. To save space on the shelves
  2. To keep the refrigerator temperature stable
  3. To prevent cross-contamination from dripping juices Correct answer.
  4. To reduce electricity consumption

Explanation

Raw meat, fish and poultry juices can carry pathogens that drip onto ready-to-eat food, causing cross-contamination. Storing raw food below cooked food and in sealed containers prevents this.

Question 4Foodborne Illness and Food Safety Hazards

A parasite associated with raw or undercooked freshwater fish used in some traditional dishes is best controlled by which measure?

  1. Adding lime juice before serving
  2. Keeping the fish at 4 °C
  3. Thorough cooking of the fish Correct answer.
  4. Washing the fish in salt water

Explanation

Parasites such as liver flukes and tapeworm larvae in freshwater fish are destroyed by adequate cooking heat. Acid marinades and cold storage do not reliably kill them.

Question 5Foodborne Illness and Food Safety Hazards

Which condition most favours the growth of Clostridium perfringens in cooked meat curries?

  1. Reheating to 75 °C
  2. Slow cooling and holding between 15 °C and 50 °C Correct answer.
  3. Rapid chilling to below 5 °C
  4. Adding vinegar to lower pH

Explanation

Clostridium perfringens grows rapidly in the temperature danger zone during slow cooling of cooked meat. Splitting large batches into shallow containers to cool quickly limits growth.

Question 6Foodborne Illness and Food Safety Hazards

Aflatoxin contamination in Sri Lankan food is most likely to arise from which source?

  1. Boiled rice served immediately
  2. Pasteurised milk kept chilled
  3. Fresh leafy vegetables washed in tap water
  4. Mouldy peanuts and maize stored in damp conditions Correct answer.

Explanation

Aspergillus moulds produce aflatoxins in oilseeds and grains such as peanuts and maize when stored warm and moist. Proper drying and dry storage prevent mould growth.

Question 7Foodborne Illness and Food Safety Hazards

Which practice best prevents the transfer of bacteria from a chopping board used for raw chicken to salad ingredients?

  1. Wiping the board with a dry cloth
  2. Turning the board over and reusing it
  3. Rinsing the board briefly with water
  4. Using a separate colour-coded board for raw meat Correct answer.

Explanation

Dedicated colour-coded boards keep raw meat preparation physically separate from ready-to-eat foods. Cleaning and sanitising between uses is also required, but separation is the most reliable barrier.

Question 8Foodborne Illness and Food Safety Hazards

A customer reports tingling and flushing of the face after eating spoiled tuna. Which toxin is most likely responsible?

  1. Cereulide
  2. Botulinum toxin
  3. Staphylococcal enterotoxin
  4. Scombrotoxin (histamine) Correct answer.

Explanation

Scombrotoxin forms when fish such as tuna and mackerel are not chilled promptly, allowing bacterial decarboxylation of histidine. Symptoms include flushing, headache and a peppery taste.

Question 9Foodborne Illness and Food Safety Hazards

Which group of people is at greatest risk of severe listeriosis from ready-to-eat chilled foods?

  1. Adults with no chronic illness
  2. Healthy schoolchildren
  3. Pregnant women Correct answer.
  4. Athletes in training

Explanation

Listeria monocytogenes can cross the placenta and cause miscarriage or severe neonatal illness, so pregnant women are a high-risk group. The elderly and immunocompromised are also at elevated risk.

Question 10Foodborne Illness and Food Safety Hazards

What is the correct internal cooking temperature to ensure poultry is safe?

  1. 60 °C at the centre
  2. 55 °C at the centre
  3. 75 °C at the centre Correct answer.
  4. 65 °C at the centre

Explanation

Poultry should reach at least 75 °C at the thickest part to destroy Salmonella and Campylobacter. A probe thermometer confirms the temperature has been achieved.

Question 11Foodborne Illness and Food Safety Hazards

A food handler has diarrhoea and is working in a kitchen serving a school. What is the correct action?

  1. Take an anti-diarrhoeal medicine and continue
  2. Wear gloves and continue preparing food
  3. Report to the supervisor and be excluded from food handling Correct answer.
  4. Work only with cooked foods

Explanation

Diarrhoea may indicate an infectious illness that can be spread through food, so the handler must report it and be excluded until symptom-free for the required period. Gloves do not prevent all contamination.

Question 12Foodborne Illness and Food Safety Hazards

Which chemical hazard is a common risk when acidic foods are stored in unlined metal containers?

  1. Mould growth on the surface
  2. Parasite infestation
  3. Bacterial toxin formation
  4. Heavy metal leaching into the food Correct answer.

Explanation

Acidic foods can dissolve metals such as lead or cadmium from unsuitable containers, creating a chemical hazard. Only food-grade containers should be used.

Question 13Foodborne Illness and Food Safety Hazards

What is the principal purpose of the two-hour rule for ready-to-eat foods held outside temperature control?

  1. To reduce the cost of refrigeration
  2. To limit the time food spends in the temperature danger zone Correct answer.
  3. To ensure the food retains its colour
  4. To standardise portion sizes

Explanation

Bacteria multiply rapidly between 5 °C and 60 °C, so limiting the time ready-to-eat food spends in this zone reduces the risk of foodborne illness. Food held too long should be discarded.

Question 14Foodborne Illness and Food Safety Hazards

A cook prepares a large pot of dhal and leaves it to cool on the stove overnight. What hazard does this create?

  1. Loss of aroma from the spices
  2. Excessive salt absorption
  3. Vitamin loss from prolonged standing
  4. Spore-forming bacteria multiplying during slow cooling Correct answer.

Explanation

Slow cooling keeps the food in the danger zone for hours, allowing Bacillus cereus and Clostridium perfringens spores to germinate and multiply. Decanting into shallow trays and rapid chilling prevents this.

Question 15Foodborne Illness and Food Safety Hazards

Which water source is safest for preparing food and washing utensils in a small eatery?

  1. Water collected from a roadside drain
  2. Stored rainwater with no treatment
  3. Water from a protected supply treated to drinking standard Correct answer.
  4. Water from an open well near a latrine

Explanation

Food preparation water must meet drinking water standards to avoid introducing pathogens such as Vibrio cholerae and hepatitis A virus. Untreated or poorly located sources are unsafe.

Question 16Foodborne Illness and Food Safety Hazards

A vendor sells cut fruit from an open stall in hot weather. Which factor most increases the risk of staphylococcal food poisoning?

  1. Handling the fruit with bare hands and holding it warm Correct answer.
  2. Selling the fruit within one hour of cutting
  3. Using a clean knife to cut the fruit
  4. Displaying the fruit on a raised platform

Explanation

Staphylococcus aureus from skin and nasal carriage is transferred to food by bare-hand contact and produces toxin when the food is held warm. Good hand hygiene and cold holding reduce the risk.

Question 17Foodborne Illness and Food Safety Hazards

Which statement correctly describes a physical hazard in food?

  1. A cleaning chemical residue
  2. A bacterium that causes vomiting
  3. A parasite in raw fish
  4. A foreign object such as glass or stone that can injure the consumer Correct answer.

Explanation

Physical hazards are hard or sharp foreign objects that can cause injury or choking, such as glass, metal fragments or stones. Biological and chemical hazards are classified separately.

Question 18Foodborne Illness and Food Safety Hazards

Why is cooling food in a refrigerator in a deep, covered pot discouraged?

  1. The food loses its colour
  2. The food absorbs too much moisture
  3. The refrigerator uses more electricity
  4. The centre stays warm long enough for bacteria to multiply Correct answer.

Explanation

A deep covered pot insulates the centre, so it remains in the danger zone while the surface cools. Dividing food into shallow containers allows rapid, even cooling.

Question 19Foodborne Illness and Food Safety Hazards

What is the most effective way to prevent hepatitis A transmission by a food handler?

  1. Keeping fingernails short
  2. Using a clean apron each shift
  3. Wearing a hairnet during preparation
  4. Thorough handwashing after using the toilet Correct answer.

Explanation

Hepatitis A spreads by the faecal-oral route, so washing hands thoroughly after toilet use removes the virus before it reaches food. Other measures do not interrupt this route.

Question 20Foodborne Illness and Food Safety Hazards

Which of these is a spore-forming bacterium able to survive normal cooking and grow in vacuum-packed chilled foods?

  1. Clostridium botulinum Correct answer.
  2. Staphylococcus aureus
  3. Escherichia coli
  4. Salmonella Enteritidis

Explanation

Clostridium botulinum forms heat-resistant spores that survive cooking and can germinate in anaerobic, low-acid, chilled foods, producing a deadly neurotoxin. Proper thermal processing and refrigeration are required.

Question 21Foodborne Illness and Food Safety Hazards

A kitchen worker notices a bag of flour with weevils and clumped damp patches. What is the correct action?

  1. Mix the flour with fresh stock to dilute it
  2. Discard the flour and check stored dry goods Correct answer.
  3. Use the flour only in cooked products
  4. Sieve out the insects and use the flour

Explanation

Pest activity and damp clumping indicate possible mould and mycotoxin contamination, so the affected stock should be discarded and neighbouring dry goods inspected. Sieving does not remove invisible mould toxins.

Question 22Foodborne Illness and Food Safety Hazards

Which practice is most likely to introduce a chemical hazard into food?

  1. Using a calibrated thermometer
  2. Refrigerating cooked food promptly
  3. Storing cleaning agents in unlabelled drink bottles Correct answer.
  4. Washing hands before handling food

Explanation

Decanting chemicals into unlabelled food or drink containers invites accidental use as an ingredient, a serious chemical hazard. Chemicals must be kept in original labelled containers away from food.

Question 23Foodborne Illness and Food Safety Hazards

What does the term 'danger zone' refer to in food safety?

  1. The temperature range in which bacteria multiply most rapidly Correct answer.
  2. The section of the kitchen used for raw meat
  3. The area where cleaning chemicals are stored
  4. The period when food is past its expiry date

Explanation

The danger zone is roughly 5 °C to 60 °C, where bacterial growth is fastest. Keeping food below 5 °C or above 60 °C limits multiplication.

Question 24Foodborne Illness and Food Safety Hazards

An outbreak investigation finds that many people who ate a wedding buffet fell ill with vomiting within three hours. Which feature best supports a pre-formed toxin as the cause?

  1. Fever with paralysis after 24 hours
  2. A short incubation period and vomiting as the dominant symptom Correct answer.
  3. Bloody diarrhoea after five days
  4. A two-week incubation with jaundice

Explanation

Pre-formed toxins such as staphylococcal enterotoxin or cereulide act quickly, producing vomiting within a few hours without fever. Longer incubation periods suggest infection rather than intoxication.

Question 25Foodborne Illness and Food Safety Hazards

Why should frozen chicken be thawed in a refrigerator rather than on a kitchen counter?

  1. Refrigerator thawing uses less water
  2. Thawing on the counter lets the outer surface enter the danger zone for hours Correct answer.
  3. Refrigerator thawing improves the flavour of the meat
  4. Counter thawing makes the meat tougher

Explanation

As frozen chicken thaws at room temperature, the outer layers warm into the danger zone while the centre is still frozen, allowing bacteria to multiply. Refrigerator thawing keeps the whole product cold.

Question 26Foodborne Illness and Food Safety Hazards

Which bacterium is the most common cause of foodborne illness in Sri Lanka, often associated with undercooked poultry and cross-contamination?

  1. Clostridium botulinum
  2. Salmonella Correct answer.
  3. Staphylococcus aureus
  4. Bacillus cereus

Explanation

Salmonella is a leading bacterial cause of foodborne illness in Sri Lanka and many other countries. It is commonly linked to poultry, eggs, and cross-contamination in kitchens. Proper cooking and hygiene prevent its spread.

Question 27Foodborne Illness and Food Safety Hazards

A food handler in a Sri Lankan restaurant is diagnosed with typhoid fever. What is the most appropriate action regarding their work?

  1. Allow them to work if they wear gloves
  2. Exclude them from food handling duties until medically cleared Correct answer.
  3. Assign them to cleaning tasks only
  4. Allow them to work if they have no visible symptoms

Explanation

Typhoid fever is caused by Salmonella Typhi and can be transmitted through food. Food handlers diagnosed with typhoid must be excluded from work until they are medically cleared to prevent spreading the infection to customers.

Question 28Foodborne Illness and Food Safety Hazards

Which of the following is the most effective method to prevent contamination of food by Listeria monocytogenes in a deli?

  1. Regularly cleaning and sanitizing slicing equipment and surfaces Correct answer.
  2. Keeping ready-to-eat foods at refrigeration temperature below 5°C
  3. Cooking all foods to an internal temperature of 75°C
  4. Using separate cutting boards for raw and cooked foods

Explanation

Listeria monocytogenes can grow at refrigeration temperatures and is commonly associated with ready-to-eat foods that are processed after cooking. Cleaning and sanitizing slicing equipment and surfaces is crucial to prevent cross-contamination and biofilm formation.

Question 29Foodborne Illness and Food Safety Hazards

A food handler notices a package of dried fish with visible mold and an off-odor. What is the most appropriate action?

  1. Rinse the mold off and use the fish in a cooked dish
  2. Discard the package immediately Correct answer.
  3. Return it to the supplier for a refund
  4. Cut off the moldy portion and use the rest

Explanation

Mold on dried fish may produce mycotoxins that can penetrate the food, and the off-odor indicates spoilage. The safe action is to discard the entire package to prevent foodborne illness.

Question 30Foodborne Illness and Food Safety Hazards

In a Sri Lankan kitchen, a cook prepares a large batch of chicken curry and leaves it to cool at room temperature for several hours before refrigerating. Which food safety hazard is most likely to occur?

  1. Accumulation of heavy metals from the cooking pot
  2. Contamination with hepatitis A virus
  3. Growth of Clostridium perfringens and Bacillus cereus Correct answer.
  4. Production of aflatoxin by Aspergillus flavus

Explanation

Slow cooling of large batches of food at room temperature allows spores of Clostridium perfringens and Bacillus cereus to germinate and multiply, producing toxins or causing infection. Rapid cooling is necessary to prevent this.

Question 31Personal Hygiene and Health of Food Handlers

Under Sri Lanka's food hygiene regulations, a food handler who develops jaundice must be reported and excluded from food handling mainly because jaundice may signal which condition?

  1. Lactose intolerance
  2. Hepatitis A infection Correct answer.
  3. Iron deficiency anaemia
  4. Vitamin D deficiency

Explanation

Jaundice (yellowing of the skin and eyes) in a food handler is a recognised warning sign of viral hepatitis, especially hepatitis A, which spreads through faecal contamination of food and water. Such a handler must stop handling food and be medically assessed because the infection can be transmitted to consumers.

Question 32Personal Hygiene and Health of Food Handlers

A cook has a discharging wound on the index finger. What is the most appropriate action before continuing any kitchen work?

  1. Rinse the finger with water and continue cooking without covering it
  2. Cover the wound with a waterproof dressing and, where required, a finger stall, or be redeployed away from food Correct answer.
  3. Apply hand cream and resume work once the discharge stops
  4. Wrap the finger in a cloth towel and keep preparing food

Explanation

Discharging wounds can harbour Staphylococcus aureus and other pathogens that contaminate food. The wound must be completely covered with a waterproof, detectable dressing, and if the hand cannot be adequately protected the handler should be moved to non-food duties.

Question 33Personal Hygiene and Health of Food Handlers

What is the correct handwashing procedure for a food handler before starting food preparation?

  1. Rinse hands quickly under cold water only
  2. Wet hands, apply soap, rub all surfaces including fingertips and thumbs for at least 20 seconds, rinse and dry with a clean towel or dryer Correct answer.
  3. Wipe hands on a shared apron before handling food
  4. Use hand sanitiser alone without washing with soap and water

Explanation

Effective handwashing requires water, soap and friction across palms, backs, fingers, thumbs and nails, followed by thorough drying. Rinsing alone or relying on sanitiser does not remove grease, dirt and many pathogens as soap and water do.

Question 34Personal Hygiene and Health of Food Handlers

Which item of clothing or jewellery poses the greatest risk of physical contamination during food preparation?

  1. A plain white chef's jacket
  2. Non-slip closed kitchen shoes
  3. A hairnet worn over the hair
  4. A loose stone-set ring on the finger Correct answer.

Explanation

Jewellery such as rings with stones can trap food and bacteria and stones can fall into food, causing physical contamination. Food handlers should remove rings, watches and other jewellery before handling food.

Question 35Personal Hygiene and Health of Food Handlers

A food handler is suffering from vomiting and diarrhoea. What should they do?

  1. Stay away from work, inform the supervisor, and only return to food duties after being symptom-free for the required period Correct answer.
  2. Wear gloves and continue preparing food as normal
  3. Take an anti-diarrhoeal medicine and continue working
  4. Work only in the cold kitchen until symptoms improve

Explanation

Vomiting and diarrhoea are classic symptoms of foodborne infection, including norovirus and Salmonella, and the handler can easily contaminate food. The handler must be excluded from food handling, report to the supervisor, and return only after the required symptom-free period and any medical clearance.

Question 36Personal Hygiene and Health of Food Handlers

Why should a food handler keep fingernails short, clean and free of nail polish or artificial nails?

  1. Dirt and bacteria collect under nails and polish or false nails can chip into food Correct answer.
  2. Short nails are required only for handlers who serve customers
  3. Long nails make it harder to grip knives safely
  4. Nail polish reacts chemically with cooking oil

Explanation

The area under fingernails harbours dirt and pathogens that are difficult to remove by handwashing, and chipped polish or artificial nails are physical contaminants. Short, clean, unpolished nails reduce both microbial and physical contamination risks.

Question 37Personal Hygiene and Health of Food Handlers

A food handler is about to enter the food preparation area after returning from a break. Which action best protects the food?

  1. Put on a fresh pair of gloves without washing hands
  2. Adjust the hairnet and begin work immediately
  3. Wash hands thoroughly with soap and water before resuming food handling duties Correct answer.
  4. Apply hand sanitiser over visibly dirty hands and start work

Explanation

Hands pick up contamination from door handles, phones and other objects during breaks, so they must be washed with soap and water before returning to food handling. Gloves and sanitiser are not substitutes for washing soiled hands.

Question 38Personal Hygiene and Health of Food Handlers

Which personal habit is unacceptable for a food handler while working in a food preparation area?

  1. Smoking or vaping while preparing food Correct answer.
  2. Tying back long hair before entering the kitchen
  3. Wearing a clean apron over work clothes
  4. Washing hands after handling raw meat

Explanation

Smoking, vaping, eating and drinking are not permitted in food preparation areas because they involve hand-to-mouth contact and can contaminate food with saliva and microorganisms. Hair tying, clean aprons and handwashing after raw meat are all correct practices.

Question 39Personal Hygiene and Health of Food Handlers

A food handler has a sore throat and fever but no vomiting or diarrhoea. Which approach best reflects food safety requirements?

  1. Wear two pairs of gloves and continue all duties
  2. Take a throat lozenge and keep handling food
  3. Report the symptoms to the supervisor and follow the exclusion or restricted-duty advice given Correct answer.
  4. Continue working but avoid talking to customers

Explanation

Fever and sore throat may indicate an infection that can be transmitted through droplets or hand contact. The handler should report to the supervisor so a risk assessment can be made, which may include exclusion or restricted duties.

Question 40Personal Hygiene and Health of Food Handlers

After using the toilet, a food handler must wash hands. Which step is most often missed and is critical to include?

  1. Drying hands on a shared cloth towel
  2. Cleaning under the fingernails and between the fingers with soap and friction Correct answer.
  3. Rinsing with very hot water only
  4. Applying moisturiser before washing

Explanation

Fingertips, the spaces between fingers and under nails are frequently missed areas during handwashing and commonly harbour pathogens. Thorough soap and friction across these areas followed by drying is essential after toilet use.

Question 41Personal Hygiene and Health of Food Handlers

Which statement about gloves and hand hygiene is correct for food handlers?

  1. Gloves can be worn all day without changing if hands are washed once
  2. Gloves must be changed between tasks and hands washed before putting on new gloves Correct answer.
  3. Gloves eliminate the need for handwashing after using the toilet
  4. Cloth gloves are preferred for handling raw meat

Explanation

Gloves are not a substitute for hand hygiene. Hands must be washed before donning gloves, and gloves changed between tasks and whenever torn or soiled to prevent cross-contamination.

Question 42Personal Hygiene and Health of Food Handlers

A food handler has been diagnosed with typhoid fever. What is the correct food safety response?

  1. Exclude the handler from food handling and follow medical advice and public health clearance before returning Correct answer.
  2. Allow work after one day of antibiotic treatment regardless of symptoms
  3. Allow work if the handler wears gloves and a mask
  4. Allow work only in the dining area serving customers

Explanation

Typhoid fever is a serious bacterial infection that can be shed in faeces and transmitted through food. The handler must be excluded, medically assessed and cleared by public health authorities before returning to food duties.

Question 43Personal Hygiene and Health of Food Handlers

Which practice best prevents a food handler from contaminating food through hair and scalp?

  1. Tying hair back loosely with a clip that is removed during work
  2. Wearing a clean hair covering that contains all hair and avoiding touching the head while working Correct answer.
  3. Wearing a cap only when customers can see the kitchen
  4. Brushing hair over the food preparation sink

Explanation

Hair, dandruff and scalp microorganisms can fall into food, so a clean covering that fully contains the hair should be worn. Handlers should also avoid touching the head and then food without washing hands.

Question 44Personal Hygiene and Health of Food Handlers

A food handler sneezes into their hands while preparing sandwiches. What should they do next?

  1. Continue working and wash hands only at the end of the shift
  2. Wipe hands on the apron and continue assembling sandwiches
  3. Put on gloves over the contaminated hands and continue
  4. Stop work, wash hands thoroughly with soap and water, and discard any possibly contaminated food Correct answer.

Explanation

Sneezing into hands contaminates them with respiratory secretions and possibly pathogens. The handler must stop, wash hands properly, and discard any food that may have been contaminated.

Question 45Personal Hygiene and Health of Food Handlers

Which of the following is the most appropriate way for a food handler to taste food during preparation?

  1. Taste with a finger and continue stirring with the same hand
  2. Use the same spoon repeatedly without washing between tastings
  3. Use a clean spoon, taste, and wash the spoon or use a fresh one before further tasting Correct answer.
  4. Taste directly from the cooking ladle and return it to the pot

Explanation

Tasting must not introduce saliva into food. A clean utensil should be used and either washed or replaced between tastings to prevent contamination of the food being prepared.

Question 46Personal Hygiene and Health of Food Handlers

A food handler with a skin infection on the forearm is assigned to dry storage. Is this acceptable?

  1. Yes, because dry storage never contains food
  2. No, the handler must be dismissed from employment immediately
  3. No, any skin infection requires permanent exclusion from all work
  4. Yes, if the lesion is covered and the handler does not handle exposed food or food-contact surfaces Correct answer.

Explanation

A covered skin lesion on a part of the body that does not contact exposed food may allow restricted duties away from food handling. The handler should be assessed and the lesion kept covered to prevent contamination.

Question 47Personal Hygiene and Health of Food Handlers

Which statement best describes the correct use of hand sanitiser by a food handler?

  1. It is effective on hands heavily soiled with raw meat juices
  2. It may be used after handwashing as an additional measure but never as a replacement for soap and water Correct answer.
  3. It should be applied before washing hands to loosen dirt
  4. It should replace handwashing whenever hands look clean

Explanation

Hand sanitiser can reduce microorganisms on clean hands but is not effective on dirty or greasy hands and does not remove soil. Soap and water washing remains the primary method, with sanitiser as an optional adjunct.

Question 48Personal Hygiene and Health of Food Handlers

A food handler is taking prescribed antibiotics for a chest infection and feels well. What should they do regarding food duties?

  1. Inform the supervisor and follow advice, as some infections or medications may require restricted duties Correct answer.
  2. Stop taking the antibiotics so they can keep working
  3. Double the dose to finish treatment faster and continue working
  4. Continue working without informing anyone since they feel well

Explanation

Some infections remain transmissible even when the handler feels well, and some medications can affect alertness or health. Informing the supervisor allows a proper assessment of whether restricted duties or exclusion are needed.

Question 49Personal Hygiene and Health of Food Handlers

Which combination of practices is required for a food handler before starting a shift?

  1. Perfume, nail polish and loose jewellery
  2. Long sleeves that cover the hands during food handling
  3. Clean uniform, tied-back or covered hair, short clean nails, and washed hands Correct answer.
  4. Watches and rings to keep track of time

Explanation

A food handler should begin work in a clean uniform with hair controlled, nails short and clean, and hands washed. These measures reduce microbial and physical contamination of food.

Question 50Personal Hygiene and Health of Food Handlers

A food handler has recovered from diarrhoea but continues to shed the pathogen. Why is medical clearance sometimes required before returning to food work?

  1. Some pathogens continue to be shed in faeces after symptoms resolve, so the handler may still infect food Correct answer.
  2. Clearance is required only if the handler took no medication
  3. Symptoms always disappear before the person is infectious
  4. Clearance is only needed for handlers who work with raw meat

Explanation

Pathogens such as Salmonella, Shiga toxin-producing E. coli and some parasites can be shed for weeks after symptoms resolve. Medical clearance, including stool testing where required, confirms the handler is no longer a risk before returning to food duties.