ServSafe® Food Handler Chapter 2: Good Personal Hygiene Student Study Guide
1. Handwashing is important because hands can transfer pathogens to food. Handwashing is a critical step for
avoiding food contamination.
2. Wash your hands for 20 seconds or sing the “Happy Birthday” song twice.
3. Steps to washing hands:
Step 1: Wet hands and arms. Use hot running water as comfortable as you can stand.
Step 2: Apply soap. Apply enough to build up a good lather.
Step 3: Scrub hands and arms vigorously for 10 to 15 seconds. Clean under fingernails and between fingers.
Step 4: Rinse hands and arms thoroughly with running warm water.
Step 5: Dry hands and arms using a single-use paper or hand dryer. Do not use an apron or uniform. After washing
your hands use a paper towel to turn off the faucet and open the restroom door.
4. Is hand washing required? Yes or No
a. After using the restroom? Yes
b. After touching your hair, face, or body? Yes
c. After handling raw meat, poultry, or seafood? Yes
d. After touching clothing or an apron? Yes
e. After taking out the garbage? Yes
f. After sneezing, coughing, or using a tissue? Yes
g. After handing cleaning chemicals? Yes
h. After smoking? Yes
i. After clearing tables or busing dirty dishes? Yes
j. After eating or drinking? Yes
k. After handling money? Yes
l. After chewing gum or tobacco? Yes
m. Before putting on gloves at the start of a new task? Yes
n. After leaving and returning to the kitchen/prep area? Yes
o. After using the phone? Yes
p. After handling service animals or aquatic animals? Yes
q. After touching anything that contaminates hands? Yes
5. True or False: It is okay to use hand antiseptics instead of washing your hands.
6. When using hand antiseptics: never use them instead of washing your hands. Use an antiseptic after you
wash your hands. Wait for the antiseptic to dry before touching food or equipment, or putting on gloves.
7. A stocked handwashing sink should have: hot and cold running water, soap, single-use paper towels or a
hand dryer, and a Garbage container. Inform manager if anything is missing.
8. Wash your hands only in a designated handwashing sink. Do not use handwashing sinks for other things.
Never dump dirty water in them. Never prep food in them. Never wash dishes in them. Make sure
handwashing sinks are not blocked.
9. Do not touch ready-to-eat food with bare hands (Examples: rolls, cookies, sandwiches, chips, etc.) Use only
single-use gloves when handling food.
10. True or False: It is okay to blow into gloves to make them easier to put on your hands.
1. Handwashing is important because hands can transfer pathogens to food. Handwashing is a critical step for
avoiding food contamination.
2. Wash your hands for 20 seconds or sing the “Happy Birthday” song twice.
3. Steps to washing hands:
Step 1: Wet hands and arms. Use hot running water as comfortable as you can stand.
Step 2: Apply soap. Apply enough to build up a good lather.
Step 3: Scrub hands and arms vigorously for 10 to 15 seconds. Clean under fingernails and between fingers.
Step 4: Rinse hands and arms thoroughly with running warm water.
Step 5: Dry hands and arms using a single-use paper or hand dryer. Do not use an apron or uniform. After washing
your hands use a paper towel to turn off the faucet and open the restroom door.
4. Is hand washing required? Yes or No
a. After using the restroom? Yes
b. After touching your hair, face, or body? Yes
c. After handling raw meat, poultry, or seafood? Yes
d. After touching clothing or an apron? Yes
e. After taking out the garbage? Yes
f. After sneezing, coughing, or using a tissue? Yes
g. After handing cleaning chemicals? Yes
h. After smoking? Yes
i. After clearing tables or busing dirty dishes? Yes
j. After eating or drinking? Yes
k. After handling money? Yes
l. After chewing gum or tobacco? Yes
m. Before putting on gloves at the start of a new task? Yes
n. After leaving and returning to the kitchen/prep area? Yes
o. After using the phone? Yes
p. After handling service animals or aquatic animals? Yes
q. After touching anything that contaminates hands? Yes
5. True or False: It is okay to use hand antiseptics instead of washing your hands.
6. When using hand antiseptics: never use them instead of washing your hands. Use an antiseptic after you
wash your hands. Wait for the antiseptic to dry before touching food or equipment, or putting on gloves.
7. A stocked handwashing sink should have: hot and cold running water, soap, single-use paper towels or a
hand dryer, and a Garbage container. Inform manager if anything is missing.
8. Wash your hands only in a designated handwashing sink. Do not use handwashing sinks for other things.
Never dump dirty water in them. Never prep food in them. Never wash dishes in them. Make sure
handwashing sinks are not blocked.
9. Do not touch ready-to-eat food with bare hands (Examples: rolls, cookies, sandwiches, chips, etc.) Use only
single-use gloves when handling food.
10. True or False: It is okay to blow into gloves to make them easier to put on your hands.
