Personal HygieneQuestion 55 of 319
California law requires food employees to wash their hands using water that is at least what temperature?
a.75°F (about 24°C)
b.100°F (about 38°C)
c.120°F (about 49°C) or hotter
d.Cold tap water of any temperature
Explanation
The Retail Food Code sets a minimum water temperature of 100°F at the handwashing sink so that soap lathers well and grease lifts off skin without scalding the employee.
Law Reference: Cal. H&S Code §113953This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
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Related questions on this topic
- Counting only the scrubbing step with soap, how long should hands be lathered before rinsing?
- After rinsing and drying with a single-use paper towel, what should the employee do next at the sink?
- California prohibits food employees from touching ready-to-eat foods with their bare hands. Which of the following counts as a ready-to-eat food?
- When may a food employee use hand sanitizer instead of soap and warm water?
- A cook finishes portioning raw ground beef and is asked to plate a green salad. What is the correct procedure?
- How often must single-use gloves be changed at a minimum during continuous use?
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