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SNHD FOOD HANDLER CARD EXAM GUIDE QUESTIONS AND ANSWERS
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SNHD FOOD HANDLER CARD EXAM GUIDE QUESTIONS AND ANSWERS
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SNHD FOOD HANDLER CARD EXAMGUIDE QUESTIONS AND ANSWERS
What are the five foodborne illness risk factors? - Answer-1. poor personal hygiene
2. food from unsafe sources
3. improper cooking temperatures/methods
4. improper holding, time and temperature
5. food contamination
what are three examples of poor personal hygeine? - Answer-1. improper hand washing
2. bare hand contact with ready-to-eat (RTE) foods
3. food handlers working with the following symptoms: vomiting, diarrhea, sore throat w/
fever, infected cuts on hands, and jaundice
what are two examples of food from unsafe sources? - Answer-1. food from an
unapproved source and/or prepared in unpermitted locations
2. receiving damaged/poor quality food
what are three examples of food hazards? - Answer-1. biological
2. chemical
3. physical
what are some examples of biological food hazards? - Answer-microorganisms that can
cause foodborne illness; bacteria, viruses, parasites, and fungi
what are some examples of chemical food hazards? - Answer-1. chemicals not meant
to be consumed
2. sanitizers, cleaning agents, or pest control products that are NOT separated from
food
what are some examples of physical food hazards? - Answer-foreign objects that can
cause injury; ex. glass, metal, or bone
where should hands be washed? - Answer-in a designated hand washing sink; the sink
should be for hand washing only
, what should a designated handwashing sink have? - Answer-liquid soap, paper towels,
and trash can
when should you wash your hands? - Answer-1. when entering the kitchen
2. after touching face, hair, or skin
3. after using the restroom
4. after handling raw animal products
5. after taking out trash or cleaning
6. after handling ANYTHING dirty
how long should you wash your hands for? - Answer-scrub your hands vigorously for at
least 15 seconds
what temperature should hand washing water be? - Answer-at least 100 º F
what should you do if you have a cut on your hand? - Answer-1. wash hands
2. put on clean bandage
3. wear gloves
what should you do if you can't wash your hands due to a wound, splint, bandage, or
brace? - Answer-you CANNOT work with food
how should you handle ready to eat (RTE) foods? - Answer-you must use a physical
barrier to prevent contamination from germs with potential to cause foodborne illness
what are some examples of a physical barrier when handling RTE foods? - Answer-1.
gloves
2. tongs
3. scoops
4. spatulas
5. deli/wax paper
what are some examples of RTE foods? - Answer-1. cooked foods
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