Example Personnel Training Assessment

XYZ Food Facility

Personnel Training Assessment

Written By: Shannon Susa

Code: RCD T1.2 Revision Date: January 1, 2009

Name:

Date:

Answer the following questions as either True or False:

  1. Personnel policies are effective food hygiene policies and practices designed to protect the safety of food and they are to be practiced day-to-day in the plant
  2. It is important to control sneezes and coughs when working in food production areas because there are germs that live in the mouth and throat of some people. If these are deposited on food, they can grow and produce a poison.
  3. Food-borne illnesses are diseases that are transmitted to food handlers only
  4. It is important to control all glass materials present in the plant because it is very difficult to see it in food, it cannot be detected by metal detectors, it spreads a long way when shattered, and it can cause serious damage to the digestive system if swallowed.
  5. It takes 10 seconds to wash your hands properly
  6. The four main steps of hand washing include:
  7. 1. Wet 2. Lather 3. Rinse 4. Dry
  8. The right way to dispose of a paper towel and exit the washroom after you’ve dried your hands is to use the paper towel to turn off the tap then use the paper towel to open the door and dispose of the paper towel on the way out
  9. “Loose items” that an employee should not wear/carry while on the job are: jewelry, watches, buttons/badges/pins, hair decorations, false nails/nail polish/decorations, false eyelashes, pens, instruments, tools
  10. It is important to remove jewelry while in the plant because it costs a lot of money to replace if you lose it
  11. Employees who wear disposable gloves should wash the gloves if they become soiled
  12. In terms of personal hygiene, the most important thing an employee can do to reduce the spread of illness through food and from person to person, is hand washing
  13. You should wash your hands: before and after work, and after coughing, sneezing, scratching, going to the washroom, eating, breaks, lunch, handling chemicals or other non-edible materials, handling materials that could be contaminated, using the phone, changing job duties, etc.
  14. The following items can be used to dry hands: an apron, a common-use paper towel, a wiping cloth
  15. If hair is kept tied back neatly, a hairnet does not need to be worn
  16. Employees should store their personal belongings on shelves in their working area to allow for quick access
  17. If you get a minor cut on your hand, you should cover it with a bandage, and then with a glove
  18. Disease carriers are people who carry an illness or disease and can transmit the disease to others, but may not appear to be visibly ill themselves
  19. Proper access and traffic routes need to be established and followed in order to prevent cross-contamination between different areas in the plant

Mark:

__/18 (16 to pass)

Passed: Yes or No (Please circle)

Trainer Signature:

______

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