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Food Handler Card (US)

Handwashing: practice questions

Our Food Handler Card bank has 25 questions on this topic. Here are 4 of them with answers; the full mock exam draws from every topic, like the real one.

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Question 1

A worker smokes during a break outside. What is required before they return to the kitchen?

  1. Changing gloves only
  2. Washing their face
  3. Washing their hands
  4. Chewing mint gum
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C. Washing their hands — Hands must be washed after using tobacco products.

Question 2

What is the first step of the Food Code handwashing procedure?

  1. Apply hand sanitizer
  2. Rinse under clean, running warm water
  3. Dry hands with a paper towel
  4. Scrub under the fingernails with soap
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B. Rinse under clean, running warm water — The order is: rinse with warm water, apply soap, scrub 10–15 seconds, rinse again, then dry.

Question 3

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

  1. Instead of washing after using the restroom
  2. Only before handling raw meat
  3. Instead of washing when the line is busy
  4. Only after hands have been properly washed
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D. Only after hands have been properly washed — Hand antiseptics are applied only to hands that have already been cleaned; they never replace handwashing.

Question 4

What is the minimum total time a food worker should spend washing their hands and exposed arms?

  1. At least 5 seconds
  2. At least 60 seconds
  3. At least 10 seconds
  4. At least 20 seconds
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D. At least 20 seconds — The Food Code sets at least 20 seconds for the whole cleaning procedure, of which 10 to 15 seconds is vigorous scrubbing.

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