Personal Hygiene and Handwashing for the Food Manager Exam
Updated October 27, 2026
Many foodborne illnesses are spread by food handlers’ hands. Food protection manager exams test handwashing, glove use and the other personal hygiene rules from the FDA Food Code. Here’s what to know, followed by free practice questions.
How to wash hands
- Wet hands and arms with warm running water.
- Apply soap.
- Scrub hands and arms vigorously, including between the fingers and under the nails.
- Rinse thoroughly.
- Dry with a single-use paper towel or a hand dryer.
The whole process should take at least 20 seconds. Hand antiseptics (sanitizers) can be used after handwashing, but never instead of it.
When to wash hands
- Before starting work and when returning to work after a break
- After using the restroom
- After handling raw meat, poultry or seafood, before handling ready-to-eat food
- After touching the hair, face or body
- After sneezing, coughing or using a tissue
- After eating, drinking, smoking or chewing gum
- After handling chemicals, garbage or dirty dishes
- Before putting on gloves and when changing them
Gloves and bare-hand contact
- Don’t touch ready-to-eat food with bare hands. Use gloves, tongs, deli tissue or other utensils.
- Wash hands before putting on gloves. Change gloves when they’re torn or dirty, when changing tasks, and after handling raw meat.
- Gloves are single-use: never wash and reuse them.
Other hygiene rules
- Jewelry: remove rings (except a plain band), bracelets and watches when preparing food.
- Hair: wear a hair restraint.
- Eating and drinking: only in designated areas away from food prep; a covered drink with a straw or lid may be allowed in some areas.
- Cuts and wounds on hands must be covered with a bandage and a glove.
Free personal hygiene practice questions
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How long should the whole handwashing process take?Answer: CThe whole handwashing process should take at least 20 seconds.
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Can hand sanitizer be used instead of handwashing?Answer: DHand antiseptics may be used after washing hands correctly, but never instead of handwashing.
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A food handler finishes cutting raw chicken and next will make a salad. What should they do?Answer: BChange gloves between raw meat and ready-to-eat food, washing hands before putting on the new pair.
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Which jewelry may a food handler usually wear while preparing food?Answer: AFood handlers generally must remove jewelry from their hands and arms, except a plain band ring.
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How should ready-to-eat food be handled?Answer: BReady-to-eat food won't be cooked again to kill pathogens, so bare-hand contact isn't allowed. Use gloves or utensils.
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A food handler has a cut on their finger. What should they do?Answer: CA cut on the hand must be covered with a bandage, and a single-use glove worn over it.
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Under the FDA Food Code, what is the minimum water temperature at a handwashing sink?Answer: CThe Food Code requires handwashing sinks to supply water at least 100°F (38°C).
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Where may a food handler drink from a beverage while working?Answer: AEmployees may drink from a covered container with a lid and straw (or handle) in a way that prevents contamination, kept away from exposed food, equipment and utensils. Eating should be in designated areas.
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Why should food handlers wear hair restraints?Answer: BHair restraints such as hats and hairnets keep hair out of food and reduce the urge to touch hair while working.
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A food handler with long artificial nails is preparing food. What is the concern?Answer: CFingernails should be kept short and clean. False nails and polish can fall into food and trap dirt, so they're generally not allowed unless the handler wears intact gloves.
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When must single-use gloves be changed?Answer: DChange gloves when they tear or get dirty, before starting a new task, and after handling raw meat, poultry or seafood before touching ready-to-eat food. Wash hands before putting on new gloves.
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A handwashing sink is blocked by a stack of dirty pans. What is the problem?Answer: AHandwashing sinks must always be accessible and used only for washing hands, not for food prep, dishwashing or storage.
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Which is the correct order for handwashing?Answer: BWet hands and arms, apply soap, scrub for 10 to 15 seconds (the whole process takes at least 20 seconds), rinse thoroughly and dry with a single-use towel or hand dryer.
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Where may employees smoke or vape?Answer: CSmoking and vaping are allowed only in designated areas away from food and food-contact surfaces, and employees must wash their hands before returning to work.
Pass your food manager exam on the first try
- All 171 questions on foodborne illness, hygiene, storage, cooking and cooling, cleaning and HACCP
- An explanation for every answer, with its source, usually the FDA Food Code section
- Unlimited full 80-question practice exams across all six areas