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SNHD FOOD HANDLERS PACKAGE DEAL 2023/24|ALL FULLY SOLVED|GRADED A+|GUARANTEED SUCCESS
SNHD FOOD HANDLERS PACKAGE DEAL 2023/24|ALL FULLY SOLVED|GRADED A+|GUARANTEED SUCCESS
[Show more]SNHD FOOD HANDLERS PACKAGE DEAL 2023/24|ALL FULLY SOLVED|GRADED A+|GUARANTEED SUCCESS
[Show more]Foodborne Illness 
any infection or illness that is transferred by the food they eat 
 
 
Bacteria (Microorganism) 
tiny organisms too small to be seen with the naked eye 
 
 
Potentially Hazardous Foods 
foods that will support the growth of microorganisms 
 
 
Ready-To-Eat Foods 
foods that requir...
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Add to cartFoodborne Illness 
any infection or illness that is transferred by the food they eat 
 
 
Bacteria (Microorganism) 
tiny organisms too small to be seen with the naked eye 
 
 
Potentially Hazardous Foods 
foods that will support the growth of microorganisms 
 
 
Ready-To-Eat Foods 
foods that requir...
What is an approved source? 
a reputable supplier that has been inspected and follows regulations. 
 
 
 
temperatures for receiving TCS food 
135 degrees f(Hot foods) 
 
DANGER ZONE! (between 41 F and 135F) 
 
45 degrees f (acceptable to receive eggs, milk and live shell stock at 45 degree F. 
 
 
...
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Add to cartWhat is an approved source? 
a reputable supplier that has been inspected and follows regulations. 
 
 
 
temperatures for receiving TCS food 
135 degrees f(Hot foods) 
 
DANGER ZONE! (between 41 F and 135F) 
 
45 degrees f (acceptable to receive eggs, milk and live shell stock at 45 degree F. 
 
 
...
When you're ill with diarrhea, vomiting, jaundice, or fever with sore throat., you should 
call the person in charge at the food service facility 
 
 
After symptoms of diarrhea or vomiting have gone, when can you come work again 
24 hours after disappearing symptoms 
 
 
Food handlers must wash th...
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Add to cartWhen you're ill with diarrhea, vomiting, jaundice, or fever with sore throat., you should 
call the person in charge at the food service facility 
 
 
After symptoms of diarrhea or vomiting have gone, when can you come work again 
24 hours after disappearing symptoms 
 
 
Food handlers must wash th...
165°F 
• Reheat of TCS foods made in house for hot holding within two hours 
• Poultry: chicken, duck, turkey 
• Stuffed Foods 
 
 
 
155°F 
• Tenderized/injected and ground meats 
• Raw shell eggs for hot holding 
 
 
 
145°F 
• Whole muscle meat (Roasts can be cooked to 130°F for 1...
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Add to cart165°F 
• Reheat of TCS foods made in house for hot holding within two hours 
• Poultry: chicken, duck, turkey 
• Stuffed Foods 
 
 
 
155°F 
• Tenderized/injected and ground meats 
• Raw shell eggs for hot holding 
 
 
 
145°F 
• Whole muscle meat (Roasts can be cooked to 130°F for 1...
When conducting inspections of Food establishments, the food program specialists generally focus on specific areas 
1. Food safety practices 2. Time and temperature control 3. HACCP 4. Prevention against contamination 5. Personal hygiene 
 
 
 
Disease causing microorganism with no odor/taste which ...
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Add to cartWhen conducting inspections of Food establishments, the food program specialists generally focus on specific areas 
1. Food safety practices 2. Time and temperature control 3. HACCP 4. Prevention against contamination 5. Personal hygiene 
 
 
 
Disease causing microorganism with no odor/taste which ...
Bacteria that cause foodborne illness come from 
sources like soil, animals, raw meat, and people. 
 
 
 
Potentially Hazardous Foods include 
Meat, fish, chicken, seafood, eggs, dairy products, cooked rice, beans, pasta, potatoes, cooked vegetables, tofu, sprouts, cut melons, cut tomatoes and cut l...
Preview 1 out of 2 pages
Add to cartBacteria that cause foodborne illness come from 
sources like soil, animals, raw meat, and people. 
 
 
 
Potentially Hazardous Foods include 
Meat, fish, chicken, seafood, eggs, dairy products, cooked rice, beans, pasta, potatoes, cooked vegetables, tofu, sprouts, cut melons, cut tomatoes and cut l...
Approved source 
Where food that is sold or given away to the public is made. Approved sources are regulated by the government and inspected for food safety. 
 
 
 
Bacteria 
Germs that Are found on and on food that can make you sick. 
 
 
 
Contamination 
When something dangerous gets into food. 
 ...
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Add to cartApproved source 
Where food that is sold or given away to the public is made. Approved sources are regulated by the government and inspected for food safety. 
 
 
 
Bacteria 
Germs that Are found on and on food that can make you sick. 
 
 
 
Contamination 
When something dangerous gets into food. 
 ...
10-1 
Reception poor 
 
 
 
10-2 
Reception good 
 
 
 
10-3 
Does not exist 
 
 
 
10-5 
Repeat message 
 
 
 
10-6 
Busy 
 
 
 
10-7 
End of watch / out of service 
 
 
 
10-8 
Start of watch / in service 
 
 
 
10-9 
Repeat message 
 
 
 
10-10 
Fight in progress 
 
 
 
10-11 
Dispatching/ Speaki...
Preview 1 out of 3 pages
Add to cart10-1 
Reception poor 
 
 
 
10-2 
Reception good 
 
 
 
10-3 
Does not exist 
 
 
 
10-5 
Repeat message 
 
 
 
10-6 
Busy 
 
 
 
10-7 
End of watch / out of service 
 
 
 
10-8 
Start of watch / in service 
 
 
 
10-9 
Repeat message 
 
 
 
10-10 
Fight in progress 
 
 
 
10-11 
Dispatching/ Speaki...
Approved sources 
_______________________are places to buy food from that are regulated by the government and inspected for food safety. 
 
 
 
Bacteria 
Germs that Are found on and on food that can make you sick. 
 
 
 
Contamination 
When something dangerous gets into food. 
 
 
 
Cross- contamina...
Preview 2 out of 7 pages
Add to cartApproved sources 
_______________________are places to buy food from that are regulated by the government and inspected for food safety. 
 
 
 
Bacteria 
Germs that Are found on and on food that can make you sick. 
 
 
 
Contamination 
When something dangerous gets into food. 
 
 
 
Cross- contamina...
Is cooked rice a potentially hazardous food? 
Yes 
 
 
 
What groups are considered at risk? 
preschool, already ill, elderly, pregnant women 
 
 
 
is a food-borne disease potentially life threatening 
Yes 
 
 
 
how can botulism poisoning be prevented 
*. Do not use home-canned foods. 
. Proper co...
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Add to cartIs cooked rice a potentially hazardous food? 
Yes 
 
 
 
What groups are considered at risk? 
preschool, already ill, elderly, pregnant women 
 
 
 
is a food-borne disease potentially life threatening 
Yes 
 
 
 
how can botulism poisoning be prevented 
*. Do not use home-canned foods. 
. Proper co...
PERSONAL HYGINE - What is the correct order of steps for handwashing? 
Wet hands in warm watter, apply soap, scrub hands, rinse, use a paper towel (note test has air dry) 
 
 
 
PERSONAL HYGINE - When are food workers required to change gloves? 
When the gloves are torn 
 
 
 
CLEANING & SANITIZING ...
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Add to cartPERSONAL HYGINE - What is the correct order of steps for handwashing? 
Wet hands in warm watter, apply soap, scrub hands, rinse, use a paper towel (note test has air dry) 
 
 
 
PERSONAL HYGINE - When are food workers required to change gloves? 
When the gloves are torn 
 
 
 
CLEANING & SANITIZING ...
Food hazards 
Items or substances in food that can cause food to become dangerous 
1. Physical 
2. Chemical 
3. Biological 
 
 
 
Foodborne illness 
A disease carried to people through food 
-In US causes: 48,000,000 sicknesses & 3,000 deaths 
 
 
 
Outbreak 
A foodbourne illness that infects 2 or m...
Preview 2 out of 8 pages
Add to cartFood hazards 
Items or substances in food that can cause food to become dangerous 
1. Physical 
2. Chemical 
3. Biological 
 
 
 
Foodborne illness 
A disease carried to people through food 
-In US causes: 48,000,000 sicknesses & 3,000 deaths 
 
 
 
Outbreak 
A foodbourne illness that infects 2 or m...
Cold holding 
keeping cold food at 41 degrees Fahrenheit or lower until serving 
 
 
 
When to change gloves 
-As soon as they become dirty or torn 
-Before beginning a different task 
-After an interruption, such as taking a phone call 
-After handling raw meat, seafood, or poultry and before handl...
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Add to cartCold holding 
keeping cold food at 41 degrees Fahrenheit or lower until serving 
 
 
 
When to change gloves 
-As soon as they become dirty or torn 
-Before beginning a different task 
-After an interruption, such as taking a phone call 
-After handling raw meat, seafood, or poultry and before handl...
10-1 
Reception poor 
 
 
 
10-2 
Reception good 
 
 
 
10-4 
Copy 
 
 
 
10-5 
Relay message 
 
 
 
10-6 
Busy 
 
 
 
10-7 
Out of service 
 
 
 
10-8 
In service 
 
 
 
10-9 
Repeat message 
 
 
 
10-10 
Out of service, subject to call 
 
 
 
10-14 
Prisoner escort 
 
 
 
10-15 
Prisoner in custod...
Preview 1 out of 3 pages
Add to cart10-1 
Reception poor 
 
 
 
10-2 
Reception good 
 
 
 
10-4 
Copy 
 
 
 
10-5 
Relay message 
 
 
 
10-6 
Busy 
 
 
 
10-7 
Out of service 
 
 
 
10-8 
In service 
 
 
 
10-9 
Repeat message 
 
 
 
10-10 
Out of service, subject to call 
 
 
 
10-14 
Prisoner escort 
 
 
 
10-15 
Prisoner in custod...
The preservation technique that attempts to remove moisture is: 
Dehydration 
 
 
 
Before you prepare a new raw animal food on a cutting board, you must 
clean, rinse and sanitize 
 
 
 
High standards for food safety will improve the quality of food served. It will also improve tips, bring repeat ...
Preview 2 out of 6 pages
Add to cartThe preservation technique that attempts to remove moisture is: 
Dehydration 
 
 
 
Before you prepare a new raw animal food on a cutting board, you must 
clean, rinse and sanitize 
 
 
 
High standards for food safety will improve the quality of food served. It will also improve tips, bring repeat ...
Two-stage Cooling 
Cooked food must be cooled from 135 - 70 degrees Fahrenheit within 2 hours and from 70 - 41 degrees Fahrenheit or lower within the next 4 hours (Total cooling time of 6 hours). 
 
 
 
Methods for Cooling Food 
- Ice water bath 
 
- Ice Paddle 
 
- Blast Chiller or Tumbler Chiller ...
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Add to cartTwo-stage Cooling 
Cooked food must be cooled from 135 - 70 degrees Fahrenheit within 2 hours and from 70 - 41 degrees Fahrenheit or lower within the next 4 hours (Total cooling time of 6 hours). 
 
 
 
Methods for Cooling Food 
- Ice water bath 
 
- Ice Paddle 
 
- Blast Chiller or Tumbler Chiller ...
What are TCS foods? 
Temperature Control for Safety. Meat, poultry, dairy, seafood, sprouts, cut melons, cut tomatoes, soy products 
 
 
 
What are the biological hazards associated with foodborne illness 
Bacteria, viruses, parasites, and fungi 
 
 
 
What are examples of chemical hazards 
Pesticid...
Preview 2 out of 9 pages
Add to cartWhat are TCS foods? 
Temperature Control for Safety. Meat, poultry, dairy, seafood, sprouts, cut melons, cut tomatoes, soy products 
 
 
 
What are the biological hazards associated with foodborne illness 
Bacteria, viruses, parasites, and fungi 
 
 
 
What are examples of chemical hazards 
Pesticid...
Critical Violations must be corrected within two weeks 
false 
 
 
 
Who does the food managers certificate belong to? 
the one who completed the test 
 
 
 
Where must the food managers certificate be posted? 
visible to all patrons 
 
 
 
What is the purpose of the Food Managers Course? 
to help t...
Preview 3 out of 18 pages
Add to cartCritical Violations must be corrected within two weeks 
false 
 
 
 
Who does the food managers certificate belong to? 
the one who completed the test 
 
 
 
Where must the food managers certificate be posted? 
visible to all patrons 
 
 
 
What is the purpose of the Food Managers Course? 
to help t...
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