Exam (elaborations)
SNHD FOOD HANDLER CARD QUESTIONS AND ANSWERS
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SNHD FOOD HANDLER CARD QUESTIONS AND ANSWERS
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SNHD FOOD HANDLER CARDQUESTIONS AND ANSWERS
Poor personal hygiene - Answer-• 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 sources - Answer-• Food from an unapproved source and/or prepared
in
unpermitted locations
• Receiving adulterated food
Improper cooking temperatures/methods - Answer-• Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)
Improper holding, time and temperature - Answer-• Improper hot and cold holding of
TCS foods
• Improper use of time as a control
• Improper cooling of TCS foods
Food contamination - Answer-• Use of contaminated/improperly constructed
equipment
• Poor employee practices
• Improper food storage/preparation
• Exposure to chemicals
Biological food hazards - Answer-• Microorganisms that can cause foodborne illness
• Bacteria, viruses, parasites, and fungi
Chemical food hazards - Answer-• Chemicals not meant to be consumed
• Sanitizers, cleaning agents, or pest control
products must be separated from food
Physical food hazards - Answer-• Foreign objects that can cause injury
• Glass, metal, or bone
Proper hand washing - Answer-1. wet hands with warm water (100°F)
2. soap
3. rub vigorously for 15 seconds
4. rinse
5. dry
6. turn off water with paper towel
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