Question 1

According to the FDA Food Code, for how long must food handlers scrub their hands and arms with soap during the handwashing process?

Accepted Answer

The FDA Food Code's handwashing procedure requires food handlers to vigorously scrub their hands and arms with soap for at least 10 to 15 seconds (ServSafe specifically cites 10–15 seconds of scrubbing), with the total handwashing process — including wetting, soaping, scrubbing, rinsing, and drying — taking approximately 20 seconds. The 20-second benchmark is the most commonly cited standard in ServSafe materials.

Question 2

What are the correct steps of the handwashing procedure in the proper order?

Accepted Answer

The FDA Food Code's five-step handwashing procedure is: (1) Wet hands and arms with warm running water, (2) Apply enough soap to build a good lather, (3) Scrub hands and arms vigorously for 10 to 15 seconds, (4) Rinse thoroughly under running water, and (5) Dry with a single-use paper towel or air dryer. Using a single-use towel also helps turn off the faucet without recontaminating hands.

Question 3

A food handler must wash their hands immediately BEFORE which of the following activities?

Accepted Answer

Hands must be washed immediately before handling ready-to-eat food after handling raw meat, poultry, or seafood. Raw animal proteins harbor pathogens (Salmonella, E. coli, Campylobacter) that can be transferred to ready-to-eat food through direct hand contact. Other critical handwashing moments include after using the restroom, after sneezing or coughing, and after handling garbage.

Question 4

Which illness or condition requires a food handler to be EXCLUDED from the operation entirely (not just restricted from working with food)?

Accepted Answer

Jaundice — yellowing of the skin or eyes — is a symptom of Hepatitis A infection and requires immediate exclusion of the food handler from the operation. The FDA Food Code identifies jaundice as a reportable condition requiring exclusion because Hepatitis A is highly contagious and can be transmitted through food. The food handler may only return with written medical clearance.

Question 5

A food handler diagnosed with which of the following Big 6 pathogens must be EXCLUDED from working in food service?

Accepted Answer

The FDA Food Code identifies six pathogens (the 'Big 6') that require exclusion of food handlers from food service operations: Salmonella Typhi, Shigella spp., E. coli O157:H7 (and other STEC), Hepatitis A virus, and Norovirus. A food handler diagnosed with Typhoid fever (Salmonella Typhi) must be excluded until the local health department grants clearance. Staphylococcus aureus and Clostridium perfringens are not Big 6 exclusion pathogens.

Question 6

When is it acceptable for a food handler to wear single-use gloves as a substitute for handwashing?

Accepted Answer

Gloves are never a substitute for handwashing. Food handlers must wash their hands thoroughly before putting on single-use gloves. Gloves can become contaminated on the outside just like bare hands, and can develop small holes that allow bacteria to pass through. Gloves must be changed when they become soiled, torn, or after handling raw meat before touching ready-to-eat foods.

Question 7

A food handler has a Norovirus infection and is experiencing diarrhea and vomiting. According to the FDA Food Code, this person should be:

Accepted Answer

Norovirus is one of the Big 6 pathogens identified by the FDA Food Code. A food handler with Norovirus experiencing vomiting or diarrhea must be excluded from the operation. They may return to work only after being symptom-free for at least 24 hours (or as specified by the regulatory authority). Norovirus is extremely contagious and a leading cause of foodborne illness outbreaks.

Question 8

Food handlers should report which of the following symptoms to their manager before beginning their shift?

Accepted Answer

The FDA Food Code requires food handlers to report to their manager if they are experiencing diarrhea, vomiting, jaundice, a sore throat with fever, or infected cuts/wounds. These symptoms are associated with pathogens that can be transmitted through food. Managers must then assess whether the employee should be excluded or restricted from working with food.

Question 9

What is the purpose of a 'fingernail brush' during the handwashing process for food handlers?

Accepted Answer

Fingernail brushes (nail brushes) are used to clean under the fingernails and between finger joints where bacteria and organic debris can accumulate and be difficult to remove with handwashing alone. ServSafe recommends keeping fingernails short and clean, and using a nail brush when necessary. Long or artificial fingernails are discouraged in food handling because they can harbor pathogens and are more difficult to clean.

Question 10

A food handler who has a cut on their hand that has been properly bandaged should:

Accepted Answer

When a food handler has a bandaged wound on their hand, they must cover the bandage with a single-use glove before handling food or food-contact surfaces. The bandage covers the wound, while the glove protects food from potential contamination if the bandage becomes loose. A brightly colored bandage (often blue in food service) is also recommended so it can be identified if it falls into food.

Personal Hygiene & Employee Health Practice Questions

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