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SNHD FOOD HANDLERS EXAMS PACKAGE DEAL|GUARANTEED SUCCESS

SNHD FOOD HANDLERS EXAMS PACKAGE DEAL|GUARANTEED SUCCESS

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SNHD FOOD HANDLER TEST QUESTIONS AND ANSWERS|GUARANTEED SUCCESS

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TCS Time Temperature Control for Safety PHF Potentially Hazardous Foods Hot Foods Above 135 Degrees F Cold Foods Below 41 Degrees F Danger Zone 41F - 135F Eggs, Milk, and Live shellstock 45 Degrees hot TCS foods:Poultry: chicken, duck, turkey A two-st...

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SNHD FOOD HANDLER TEST| 66 QUESTIONS AND ANSWERS|GUARANTEED SUCCESS

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Reject food with the following characteristics: -Cans that are swollen, expanded or dented -Cardboard boxes with watermarks with evidence of thawing frozen food -Frozen foods with water crystals showing evidence of thawing and refreezing food -Any spoil food ( moldy cheese, bread or sour milk -...

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SNHD FOOD HANDLER'S PERMIT STUDY GUIDE|21 QUESTIONS AND ANSWERS|GUARANTEED SUCCESS|

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What are the risk factors for foodborne illness? Poor personal hygiene Food from unsafe sources Imporper cooking and handling methods Improper holding, time, and temperature Food contamination What are the three types of food hazards? Biological Chemical Physical what is the mi...

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SNHD FOOD HANDLER CARD |33 QUESTIONS AND ANSWERS|GUARANTEED SUCCESS

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Which of the following best indicates the presence of mice? Gnaw marks on food containers Which step in food preparation reduces the number of germs in food to a safe level? Cooking food to the proper temperature Food held at cold temperatures must be kept at this temperature or belo...

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SOUTHERN NEVADA FOOD HANDLERS| 35 QUESTIONS WITH 100% CORRECT ANSWERS|GUARANTEED SUCCESS

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5 steps to proper handwashing 1. Wet hands 2. Apply soap 3. Rub vigorously for 15 seconds 4. Rinse 5. Dry When to wash hands (6): 1. Entering the kitchen 2. After touching face, hair, skin 3. After using the restroom 4. After handling raw animal products 5. After taking out the tras...

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SOUTHERN NEVADA FOOD HANDLER QUESTIONS (2023) |35 QUESTIONS WITH 100% CORRECT ANSWERS|GUARANTEED SUCCESS

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You should let your employer know if you experienced any of these 5 symptoms: 1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice What are the 5 big Foodborne Illnesses? 1. Salmonella 2. Shigella 3. E. Coli 4. Hepatitis A 5. Norovirus You canno...

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SNHD FOOD HANDLERS TRAINING PRACTICE GUIDE| 93 QUESTIONS AND ANSWERS|GUARANTEED SUCCESS

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what does Poor Personal Hygiene includes ? • Improper hand washing • Bare hand contact with ready-to-eat (RTE) foods • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice Food From Unsafe ...

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FOOD HANDLERS LICENSE EXAM |61 QUESTIONS AND ANSWERS|GUARANTEED SUCCESS

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foodborne illness foods containing harmful chemicals or germs causing people to get sick biological contamination hazards bacteria, viruses, parasites chemical contamination hazards pesticides, cleaning agents physical contamination hazards dirt, glass, hair, etc. foo...

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SNHD FOOD HANDLERS TRAINING |52 QUESTIONS AND ANSWERS|GUARANTEED SUCCESS

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Approved Source/Supplier A grower, supplier, manufacturer, processor, or any person or business providing food for sale or consumption that is acceptable to the health authority, based on a determination of conformity with principles, practices, and generally recognized standards that protect p...

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SAN DIEGO FOOD EXAM |42 QUESTIONS AND ANSWERS|GUARANTEED SUCCESS

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Who must receive training? Food Handlers No person shall be engaged in food handling unless ... 1. A valid food handler training card 2. Working in an establishment under the supervision of a certified Food Safety Manager and has taken and passed an in-house exam approved by the County of ...

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FOOD HANDLERS LICENSE TEST |54 QUESTIONS AND ANSWERS|GUARANTEED SUCCESS

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Potentially Hazardous foods any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature 45 F Smoked Fish Temperature 38 F or below beca...

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E FOOD HANDLERS |130 QUESTIONS AND ANSWERSGUARANTEED SUCCESS

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When the refrigerator stops working, what should you do? Check the food temperature to decide if it is safe. If the thermometer measures under 41 degrees Fahrenheit, then you move it to a working refrigerator. When the refrigerator stops working, what should you do? Check the food temperatu...

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FOOD HANDLERS CARD QUESTIONS AND ANSWERS 2023|GUARANTEED SUCCESS

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Which of the following statements is true? After touching raw ground beef, it is important to: A.) Wipe your hands on a sanitizer wipe cloth B.) Use hand sanitizer C.) Wash your hands D.) Dip your hands in a bucket of sanitizer C.) Wash your hands When must you double hand wash? A.) Aft...

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SNHD FOOD HANDLER CARD |26 QUESTIONS AND ANSWERS|GUARANTEED SUCCESS

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Which of the following best indicates the presence of mice? Gnaw marks on food containers Which step in food preparation reduces the number of germs in food to a safe level? Cooking food to the proper temperature Food held at cold temperatures must be kept at this temperature or belo...

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SNHD FOOD HANDLERS CARD WITH COMPLETE SOLUTIONS|GUARANTEED SUCCESS

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food borne illness risks poor personal hygeine, food from unsafe sources, improper cooking temp/methods, improper holding time/temp, food contamination Food Hazards: Physical bone, metal, or glass Food Hazards: Chemical sanitizers, cleaning agents, or pest control Food Hazard...

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SNHD FOOD HANDLERS CARD TESTSTUDY GUIDE(RIKKI) WITH COMPLETE SOLUTIONS|GUARANTEED SUCCESSS

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What are the risk factors for foodborne illness? Poor personal hygiene Food from unsafe sources Improper cooking and handling methods Improper holding, time, and temperature Food contamination All of the above All of the above What is the proper uniform? Hair restraint Neat and clean...

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SERVSAFE FOOD HANDLER TEST |74 QUESTIONS AND ANSWERS|GUARANTEED SUCCESS

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Hot food required for service the next day should: be cooled rapidly then refrigerated Hot food should be held at ___ during service a minimum of 135°F How often should a food handler change their gloves? once they become dirty Which food may be re-served to customers? A. u...

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FOOD HANDLER'S PERMIT WITH 100% CORRECT ANSWERS|GUARANTEED SUCCESS

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Statistics of food related illnesses 48,000,000 people become ill 128,000 hospitalized 3000 or more die What are the 3 food hazards? Physical, chemical, biological name the Big 5 bacteria: Shigella, E. coli, Salmonella viruses: Hepatitis A, Norovirus Name some "potenti...

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STATE FOOD SAFETY |80 QUESTIONS WITH COMPLETE VERIFIED SOLUTIONS|GUARANTEED SUCCESS

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A Food Worker at a bar was diagnosed with E. Coli and has not shown symptoms for a couple of days. What must her manager do? A) Restrict until Regulatory approval is obtained B) Exclude until Regulatory approbal is obtained C) Allow the worker to resume her normal duties D) Require her to wear s...

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NEVADA FOOD HANDLERS CARD WITH 100% CORRECT ANSWERS ALREADY GRADED A+|GUARANTEED SUCCESS

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FOODBORNE ILNESS RISK FACTORS 1.Poor Personal Hygiene •Improper hand washing • Bare hand contact with ready-to-eat (RTE) foods • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice FOO...

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EFOODHANDLERS TEST |71 QUESTIONS AND ANSWERS|GUARANTEED SUCCESS

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Select which of the following statements are true about foodborne illness -foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foo...

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