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Personal hygiene practice questions

27 questions from the food safety manager and handler practice test.

Personal hygiene practice test

10 questions, graded as you go, with the reason for every answer. No sign-up.

What this covers

Sample questions

During handwashing, hands and exposed arms should be scrubbed with soap for at least how long?

  1. 3 to 5 seconds
  2. 10 to 15 seconds
  3. 30 to 45 seconds
  4. 1 to 2 minutes
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B. 10 to 15 seconds

Vigorous scrubbing for 10 to 15 seconds loosens soil and microbes so they can be rinsed away. A few seconds is not enough friction, and the 20-second figure refers to the whole procedure.

Reference: FDA Food Code 2022, 2-301.12

After washing, how should hands be dried?

  1. With a clean apron or uniform sleeve
  2. With the wiping cloth used on prep tables
  3. With a shared cloth towel hung at the sink
  4. With a single-use paper towel
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D. With a single-use paper towel

Hands are dried with disposable towels, a continuous clean towel system or a heated or high-velocity air dryer. Aprons, wiping cloths and shared towels put contamination straight back on clean hands.

Reference: FDA Food Code 2022, 6-301.12

When may a hand antiseptic (hand sanitizer) be used by a food employee?

  1. Instead of handwashing when busy
  2. Only before putting on gloves
  3. Only after proper handwashing
  4. In place of soap at the hand sink
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C. Only after proper handwashing

Hand antiseptics are applied only to hands that have already been properly washed; they are an addition, never a replacement. They do not remove soil and are not effective enough on dirty hands.

Reference: FDA Food Code 2022, 2-301.16

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