Before starting a work shift, when must a food handler wash their hands?
A. Before putting on gloves and touching any food or food-contact surface
B. Only if their hands look visibly dirty
C. After the first hour of work
D. Only when a supervisor reminds them
Source: FDA Food Code Ch. 2, Part 2-3
What is the minimum amount of time a food handler should spend scrubbing their hands with soap during proper handwashing?
A. 5 seconds
B. 10 seconds
C. At least 20 seconds
D. Only long enough to rinse off visible food
Source: FDA Food Code Ch. 2, Part 2-3
A food handler uses the restroom during a shift. What must they do before returning to any food-related task?
A. Wash hands thoroughly with soap and water for at least 20 seconds
B. Apply hand sanitizer only
C. Wipe hands on a clean apron
D. Nothing extra, as long as they wore gloves in the restroom
Source: FDA Food Code Ch. 2, Part 2-3
Why can't hand sanitizer replace handwashing with soap and water for a food handler?
A. Sanitizer is more expensive than soap
B. Sanitizer does not remove dirt and grease and is less effective against some pathogens, so the Food Code still requires handwashing at required times
C. Sanitizer takes longer to use than washing
D. Sanitizer is only meant for food-contact surfaces, never hands
Source: FDA Food Code Ch. 2, Part 2-3
A food handler finishes breaking down raw chicken and is about to slice tomatoes for a salad. What must happen first?
A. Wash hands and, if wearing gloves, put on a fresh pair before touching the tomatoes
B. Wipe the knife with a napkin and continue
C. Continue directly, since both are food-prep tasks
D. Rinse hands with water only, no soap needed
Source: FDA Food Code Ch. 2, Part 2-3
