SNHD FOOD HANDLERS EXAMS PACKAGE DEAL|GUARANTEED SUCCESS

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 -...

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...

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...

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...

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...

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 ...

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...

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...

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 ...

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...

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...

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...

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...

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...