Handwashing and personal hygiene: practice questions

1. What is the minimum duration food employees must rub their hands together vigorously during the cleaning procedure?

1. At least 5 seconds
2. At least 10 to 15 seconds
3. Exactly 30 seconds
4. Until the water runs clear

2. How should food employees handle faucet handles or restroom door handles to avoid recontaminating their hands after washing?

1. Touch them with a wet hand to minimize contact time
2. Use disposable paper towels or similar clean barriers
3. Wipe them down with a sanitizing cloth before touching
4. Hold the handle with the elbow only

3. What is the correct order of steps for cleaning hands under running water?

1. Apply cleaning compound, rinse, rub, dry
2. Rinse, apply cleaning compound, rub, rinse, dry
3. Rub hands together, apply cleaning compound, rinse, dry
4. Apply cleaning compound, rub, rinse, dry without initial rinse

4. Which body parts must be cleaned during the handwashing procedure?

1. Only the palms and backs of hands
2. Hands and exposed portions of arms, including surrogate prosthetic devices
3. Hands only, excluding wrists
4. Hands and face

5. When must a food employee wash their hands and exposed portions of their arms immediately before engaging in food preparation?

1. Immediately before working with exposed food, clean equipment, utensils, and unwrapped single-service articles
2. Only after using the toilet room or coughing
3. Only when switching from handling raw meat to ready-to-eat vegetables
4. Every hour during a shift regardless of activity

6. Which specific transition requires a food employee to wash their hands during food preparation?

1. Switching between working with raw food and working with ready-to-eat food
2. Switching from slicing bread to slicing cheese
3. Moving from the prep area to the dishwashing area
4. Changing from a short-sleeved shirt to a long-sleeved shirt

7. After which of the following activities must a food employee wash their hands?

1. After coughing, sneezing, using a tissue, eating, drinking, or using tobacco products
2. After washing dishes with hot water
3. After wiping down a clean counter with a sanitizer solution
4. After putting on a clean apron

8. When is it mandatory to wash hands in relation to wearing gloves?

1. Before donning gloves to initiate a task that involves working with food
2. After removing gloves if the hands look clean
3. Only if the gloves tear during use
4. Immediately after washing hands with soap

9. In which scenario is a food employee exempt from wearing hair restraints according to the Food Code?

1. When washing dishes in a three-compartment sink.
2. When preparing salads in the kitchen.
3. When serving beverages and wrapped or packaged foods as counter staff.
4. When cleaning the dining area tables.

10. What is the minimum chlorine concentration required for a hand antiseptic solution used as a hand dip?

1. 50 MG/L
2. 100 MG/L
3. 200 MG/L
4. 500 MG/L

11. Before applying a hand antiseptic, what condition must the hands meet?

1. They must be wet with water
2. They must be cleaned
3. They must be dry
4. They must be warmed

12. If a hand antiseptic solution does not meet specific ingredient safety criteria, what action must follow its use before touching food?

1. Air dry completely
2. Wipe with a paper towel
3. Thorough hand rinsing in clean water
4. Apply a second layer of antiseptic

13. Under what condition is a food employee permitted to drink from a closed beverage container while working?

1. Only during scheduled breaks in the break room
2. If the container is handled to prevent contamination of hands, the container itself, exposed food, clean equipment, utensils, linens, and unwrapped single-service articles
3. Only if the beverage is water and the container has a lid
4. When the employee is not directly handling ready-to-eat food

14. Where must an employee generally eat, drink, or use tobacco products?

1. Anywhere in the kitchen as long as hands are washed first
2. In designated areas where contamination of exposed food, clean equipment, utensils, linens, and unwrapped single-service articles cannot result
3. Only in the dining area before service begins
4. In any area where the employee is not actively serving customers

15. Under what specific condition is a food employee permitted to handle or care for their own service animal while working?

1. Only if the animal is a patrol dog or a pet allowed in the facility.
2. Only if the employee washes their hands as specified in the relevant handwashing sections.
3. Only if the animal is kept in a separate room away from food preparation areas.
4. Only if the animal is a molluscan shellfish or crustacea in a display tank.