ServSafe Manager: Personal hygiene Questions
Handwashing, gloves, hair restraints, jewelry and when sick staff must stay away from food.
48 questions in this topic. The quiz draws 20 at a time. Free, with no sign-up.
Personal hygiene practice quiz
- 20 questions · 30 minutes · pass mark 70%
- Answers and explanations are shown at the end, with every question to review.
Key numbers
- Handwashing: at least 20 seconds in all
- Scrubbing with soap: at least 10 to 15 seconds
- Handwashing sink water: at least 85°F
- Jewelry on hands and arms while preparing food: a plain ring only
- Single-use gloves: one task, then discard if damaged, soiled or interrupted
Source: FDA Food Code 2022, 2-301.12, 2-303.11, 3-304.15, 5-202.12
10 sample personal hygiene questions and answers
10 of our 48 questions, with the answer and why.
1. A handwashing training card separates total wash time from scrubbing time. What minimum total procedure should it show?
Answer: At least 20 seconds
- A) At least 20 seconds (correct answer)
- B) At least 10 seconds
- C) At least 5 seconds
- D) Stop when the visible soil is gone, without timing the wash
Why: The entire hand-cleaning procedure requires at least 20 seconds. Ten seconds does not cover the minimum entire procedure.
Source: FDA Food Code 2026, 2-301.12
2. A supervisor observes careful palm washing but food residue under the cook's nails. What needs correction?
Answer: Clean beneath the fingernails during rubbing
- A) Clean beneath the fingernails during rubbing (correct answer)
- B) Lengthen the final rinse but leave the nail area unrubbed
- C) Skip rubbing and use more soap
- D) Put on intact gloves over the remaining nail residue
Why: The rubbing step specifically requires attention beneath the nails. A longer rinse does not replace attention to soil under the nails during rubbing.
Source: FDA Food Code 2026, 2-301.12
3. After returning from the toilet room, a worker reaches for a clean spatula. What must happen before handling it?
Answer: Wash hands properly
- A) Apply hand antiseptic without washing
- B) Wash hands properly (correct answer)
- C) Put on new gloves without washing
- D) Wait for visible dirt
Why: Handwashing is required after toilet-room use and before handling clean food-contact items. Toilet-room use triggers a proper handwash rather than antiseptic alone.
Source: FDA Food Code 2026, 2-301.14
4. A server uses a tissue for a sneeze and immediately picks up clean tongs. What correction is appropriate?
Answer: Wash hands before handling the tongs
- A) Continue because the tissue prevented direct nose contact
- B) Apply hand antiseptic without first washing
- C) Wash hands before handling the tongs (correct answer)
- D) Handle the tongs only for a few seconds
Why: Using a tissue after sneezing triggers another handwash. Using a tissue after a sneeze is itself a handwashing trigger.
Source: FDA Food Code 2026, 2-301.14
5. A cook with nail polish will assemble exposed salads. Which condition is necessary for the nails to comply?
Answer: Wear intact gloves in good repair
- A) Use clear polish rather than coloured polish
- B) Keep polished fingertips above the food
- C) Wear intact gloves in good repair (correct answer)
- D) Use utensils but leave polished nails ungloved over exposed salads
Why: The nail-polish exception requires intact gloves for exposed-food work. The provision does not exempt clear polish.
Source: FDA Food Code 2026, 2-302.11
6. Under the model-code exception, what makes an employee beverage container acceptable at work?
Answer: A closed container handled to prevent contamination
- A) A closed container handled to prevent contamination (correct answer)
- B) Any uncovered cup kept beside clean plates
- C) A sealed cup that leaks onto utensils
- D) Any cup labelled with the worker's name
Why: Both closure and contamination-preventing handling are required. An open cup does not meet the closed-container exception.
Source: FDA Food Code 2026, 2-401.11
7. A prep employee wants to hold a visiting pet before returning to work. Which management instruction fits the model code?
Answer: Do not handle the pet as part of food duties
- A) Handle any pet if gloves are on
- B) Do not handle the pet as part of food duties (correct answer)
- C) Handle the pet only after moving it away from the food counter
- D) Handle the pet briefly because it appears clean
Why: Food employees generally may not care for or handle animals present. Gloves do not create an unrestricted pet-handling exception.
Source: FDA Food Code 2026, 2-403.11
8. During prep, a worker changes from a dirty task to a clean one before the scheduled break. When is the next handwash due?
Answer: Before the clean task whenever needed to remove contamination
- A) At the next scheduled break only
- B) Before the clean task whenever needed to remove contamination (correct answer)
- C) At clock-out only
- D) Only if the supervisor sees visible dirt
Why: Handwashing follows task-related contamination rather than a fixed break schedule. A break schedule cannot postpone a contamination-triggered handwash.
Source: FDA Food Code 2026, 2-301.14
9. A worker's closed drink drips onto clean utensils whenever it is lifted. Does the closed-container exception cover this handling?
Answer: No, handling must prevent contamination of protected items
- A) Yes, any closed lid makes handling acceptable
- B) Yes, if the beverage is water
- C) No, handling must prevent contamination of protected items (correct answer)
- D) Yes, if the worker wipes the utensils after each drip
Why: The exception requires contamination prevention as well as a closed container. A lid alone does not satisfy safe handling conditions.
Source: FDA Food Code 2026, 2-401.11
10. A properly maintained slash-resistant glove directly contacts a raw primal meat cut that will receive the required cooking. Why is that use evaluated differently from handling ready-to-eat food with the same uncovered glove?
Answer: The direct-contact branch permits food that will subsequently receive the required cooking
- A) The glove removes the need to meet the meat's cooking requirements
- B) The raw-food use automatically permits the glove on ready-to-eat food without checking its outer surface
- C) A slash-resistant glove makes handwashing unnecessary for the task
- D) The direct-contact branch permits food that will subsequently receive the required cooking (correct answer)
Why: Direct slash-resistant-glove contact is permitted under the branch for food subsequently cooked as required. That permission does not automatically authorize an unsuitable uncovered glove surface for ready-to-eat food.
Source: FDA Food Code 2022, 3-304.15
Keep practicing
Done with handwashing and gloves? See every other topic on our free ServSafe Manager practice test page.
Ready for a full paper? Try the free 90-question ServSafe practice test.
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