Sri Lanka Food Handler Exam study guide
Sri Lanka Food Handler Exam · Work through your exam, one topic at a time.
The Sri Lanka Food Handler Exam is the assessment that typically follows food handler training for people who prepare, handle, serve or sell food in Sri Lanka - canteen and hotel kitchen staff, bakery and restaurant workers, food factory operatives, street food vendors and catering crews. Its purpose is to show that a handler understands how food becomes unsafe and what to do about it day to day: the pathogens and hazards that cause foodborne illness, personal hygiene and reporting illness, separating raw and cooked food, keeping food out of the temperature danger zone, cleaning and sanitising, safe water and ice, pest control, waste handling, and the legal duties placed on handlers and food businesses under Sri Lankan food law. The Sri Lanka Food Handler Exam study guide has 8 sections and about 2,240 words.
01Foodborne Illness and Food Safety Hazards
Domain 1 tests hazard recognition: how contamination becomes foodborne illness and which controls break the chain. Sri Lanka's warm, humid climate makes time-temperature abuse and unsafe water common contributors.
290 words, about 1 min02Personal Hygiene and Health of Food Handlers
This domain tests hand hygiene, healthy work practices, clothing, illness reporting and the food handler's legal duty to protect food from contamination. Wash hands with soap and potable water for at least 20 seconds: before starting work, after using the toilet, after handling raw meat or waste, after cleaning, after coughing or sneezing, and after using a phone.
293 words, about 1 min03Safe Food Handling Practices and Cross-Contamination Prevention
This domain tests separation of raw and ready-to-eat food, utensil control, storage layout and workflow design to stop biological and chemical cross-contamination. Keep raw meat, poultry, seafood and eggs separate from cooked and ready-to-eat foods.
284 words, about 1 min04Temperature Control, Cooking, Cooling and Storage
This domain tests the danger zone, safe cooking temperatures, two-stage cooling, hot and cold holding, thawing and safe storage. The danger zone is roughly 5°C to 60°C.
274 words, about 1 min05Cleaning, Sanitising and Pest Control
This domain tests the difference between cleaning and sanitising, correct food-contact surface treatment, chemical safety and practical pest prevention. Cleaning removes food, grease and dirt; sanitising reduces microorganisms on a clean surface.
259 words, about 1 min06Water, Ice and Environmental Sanitation
This domain tests potable water, ice safety, handwash facilities, drainage, sewage and general environmental sanitation in food premises. Use potable water for drinking, cooking, ice, handwashing and cleaning food-contact surfaces.
265 words, about 1 min07Premises, Equipment and Waste Management
This domain tests hygienic design, cleanable surfaces, equipment condition, ventilation, waste handling and maintenance of the food premises. Floors, walls, ceilings and work surfaces should be smooth, cleanable, non-absorbent and in good repair.
267 words, about 1 min08Food Safety Law, Roles and Responsibilities in Sri Lanka
This domain tests the Sri Lankan legal framework, the roles of the Director General of Health Services, MOH and Public Health Inspectors, and the duties of food businesses and food handlers. The main law is the Food Act No.
308 words, about 2 min