Food Handler Personal Hygiene & Handwashing practice test: free Food Handler Certificate questions

Sample Practice Questions for Food Handler Personal Hygiene & Handwashing

1. Question 1Ref: FDA Food Code 2022 — §2-301.12

   A new hire asks how long they should scrub their hands during handwashing. What is the minimum required scrubbing time?

   A10 to 15 secondsB5 secondsC20 secondsD30 seconds
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   Correct Answer
   A. 10 to 15 seconds

   The scrubbing step, rubbing hands and arms together vigorously, must last at least 10 to 15 seconds, with attention to fingertips, between the fingers and under the nails. The 20-second figure is the minimum for the whole handwashing process, from wetting to rinsing, not for the scrub alone. Five seconds is too short to remove soil and pathogens.

2. Question 2Ref: FDA Food Code 2022 — §2-301.14

   What is the minimum water temperature required for handwashing in a food establishment?

   A100°F (38°C)B80°F (27°C)C110°F (43°C)D120°F (49°C)
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   Correct Answer
   A. 100°F (38°C)

   The keyed answer is "100°F (38°C)". Warm water used for handwashing must be at least 100°F (38°C). This temperature helps remove oils and debris while allowing effective lathering with soap. The three-compartment sink wash compartment requires a higher 110°F for dishwashing.

3. Question 3Ref: FDA Food Code 2022 — §2-301.11

   A food handler finishes bussing dirty tables and is about to prepare salads. What must they do first?

   AWash their handsBChange their apronCPut on clean glovesDUse hand sanitizer
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   Correct Answer
   A. Wash their hands

   The keyed answer is "Wash their hands". Hands must be washed after cleaning tables or clearing dirty dishes and before handling ready-to-eat foods like salads. Gloves are not a substitute for handwashing since hands must be clean before gloves are put on.

4. Question 4Ref: FDA Food Code 2022 — §2-402.11

   Which of these items must food handlers wear while working in food preparation areas?

   AStreet clothes under apronsBHair restraints to cover all hairCJewelry on wrists and neckDOpen-toed shoes for ventilation
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   Correct Answer
   B. Hair restraints to cover all hair

   The keyed answer is "Hair restraints to cover all hair". Hair restraints such as hats, hair nets, or beard covers must be worn to prevent physical contamination from hair falling into food. Jewelry on wrists and neck is prohibited in food prep areas, and proper closed-toe footwear is required.

5. Question 5Ref: FDA Food Code 2022 — §2-401.11

   A cook has bandages on both hands while preparing food. What is the correct action?

   AAllow it if bandages are waterproofBCover bandages with single-use glovesCThe cook must be excluded from workDNo action needed if bandages are clean
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   Correct Answer
   B. Cover bandages with single-use gloves

   The keyed answer is "Cover bandages with single-use gloves". Bandages on hands must be covered with a single-use glove and an impermeable cover. An infected wound on the hands or arms requires the employee to be excluded from food handling until approved by a health authority.