GMP

Personal Hygiene

100

What is the minimum time you should spend washing your hands?

20 seconds.

200

True or False: You can touch food directly after washing your hands without wearing gloves

False

300

Name two occasions when employees must wash their hands during work.

After using the restroom and before handling food.

400

What type of protective clothing is required in the production area?

• Hairnets, gloves, and clean uniforms.

500

What should you do if you have a cut or wound on your hand before handling food?

Cover it with a bandage and wear a glove over it.

Cross-Contamination

100

What is cross-contamination?

• The transfer of harmful bacteria or allergens from one surface, food, or person to another.

200

True or False: Using the same cutting board for raw meat and vegetables is safe if you wipe it clean.

False

300

• How should allergenic ingredients be stored to prevent cross-contact?
  
  

Separate from non-allergenic products, ideally in clearly labeled, sealed containers.

400

Name two ways cross-contamination can happen in a food facility.

Answer: Through improper cleaning of equipment and poor employee hygiene practices.

500

How should allergenic ingredients be stored to prevent cross-contact?

Answer: Separate from non-allergenic products, ideally in clearly labeled, sealed containers.