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SNHD FOOD HANDLER'S PERMIT STUDY GUIDE EXAM QUESTIONS AND ANSWERS
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SNHD FOOD HANDLER'S PERMIT STUDY GUIDE EXAM QUESTIONS AND ANSWERS
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SNHD FOOD HANDLER'S PERMITSTUDY GUIDE EXAM QUESTIONS AND
ANSWERS
What are the risk factors for foodborne illness? - Answer-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? - Answer-Biological
Chemical
Physical
What is the minimum temperature required to wash your hands? - Answer-100 degrees
farenheit
What should you wear when going into contact with ready-to-eat foods? - Answer-
Gloves!
What is the proper uniform? - Answer-Hair restraint
Neat and clean clothes
Covered wounds
No wrist jewelery
Plain rings
Short and clean nails
What symptoms should you NOT have when going to work? - Answer-Vomitting
Diarrhea
Sore throat and fever
Infected wounds
Jaundice
What does "Send Sick Employees Home Now" stand for? - Answer-salmonella
shigella
e. coli
hepatitus a
norovirus
What is the danger zone for food? - Answer-between 41-135 degrees farenheit
Food should not: - Answer-be slimey, be off color, sticky, or have bad odor
Labels should say: - Answer-where the food came from and what it is
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