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Food Protection Manager Certification

Employee health and hygiene: practice questions

Our Food Protection Manager bank has 18 questions on this topic. Here are 5 of them with answers; the full mock exam draws from every topic, like the real one.

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Question 1

When must food workers wash their hands?

  1. Only at the start of the shift
  2. Only after using the restroom
  3. Only when visibly dirty
  4. Before starting work, after using the restroom, after handling raw meat, after touching hair or face, and when changing tasks
Show the answer

D. Before starting work, after using the restroom, after handling raw meat, after touching hair or face, and when changing tasks — Also after handling garbage, chemicals or money.

Question 2

How long should the whole handwashing process take?

  1. At least 20 seconds, with 10–15 seconds of scrubbing
  2. 5 seconds of scrubbing
  3. At least 1 minute of scrubbing, followed by a hot water rinse
  4. No set time
Show the answer

A. At least 20 seconds, with 10–15 seconds of scrubbing — Dry with a single-use towel or air dryer.

Question 3

Must food employees report certain illnesses to the person in charge?

  1. Yes, including symptoms like vomiting and diarrhea and diagnoses of the Big 6 pathogens
  2. Only after a week
  3. Only if they want to
  4. No, it is private
Show the answer

A. Yes, including symptoms like vomiting and diarrhea and diagnoses of the Big 6 pathogens — The person in charge must act on these reports.

Question 4

Why should food handlers avoid wearing false eyelashes and heavy perfume near food?

  1. They improve service
  2. No reason
  3. They are illegal everywhere
  4. They can fall into food or transfer their odour to it
Show the answer

D. They can fall into food or transfer their odour to it — Professional hygiene policies limit them.

Question 5

Why should food handlers keep fingernails short and clean?

  1. Long or dirty nails can hold bacteria and are hard to clean
  2. For appearance only
  3. There's no reason
  4. Mainly for appearance, as customers can see the food handlers
Show the answer

A. Long or dirty nails can hold bacteria and are hard to clean — Nail polish and artificial nails are not allowed unless gloves are worn.

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