SNHD FOOD HANDLER
Howard Community College
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LEARNING DOMAIN #1 QUESTIONS AND ANSWERS|GUARANTEED SUCCESS
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Authority 
a peace officers right to influence others that is granted by law 
 
 
 
canons 
General statements of the standards of professional conduct expected of peace officers 
 
 
 
commitment 
an outward manifestation of an internal agreement/willingness to embrace the leadership values and agency goals 
 
 
 
compliance 
acceptance of a person's authority. It yields to an outward change in behavior, without an accompanying alteration of attitude 
 
 
 
disciplinary rules 
rules establishe...
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FSM 160 CHAPTER 4 REVIEW| 26 QUESTIONS AND ANSWERS|GUARANTEED SUCCESS
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A carrier is someone who 
transmits a pathogen to others without ever getting sick themselves. 
 
 
 
What symptom indicates a possible risk of contamination if the person is working around food? 
Sore throat with fever 
 
 
 
What is the minimum length of time that hands and arms should be scrubbed while handwashing? 
10-15 seconds 
 
 
 
What is the final step in the handwashing process? 
Drying hands and arms using a single-use paper towel or hand dryer 
 
 
 
What must food handlers do befor...
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FOOD MANAGERS TEST SUFFIX COUNTY |194 QUESTIONS WITH 100% CORRECT ANSWERS|GUARANTEED SUCCESS
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Critical Violations must be corrected within two weeks 
false 
 
 
 
Who does the food managers certificate belong to? 
the one who completed the test 
 
 
 
Where must the food managers certificate be posted? 
visible to all patrons 
 
 
 
What is the purpose of the Food Managers Course? 
to help the operator improve sanitary practices 
 
 
 
A restaurant can deny access to an inspector if it is during a busy dinner period. 
False 
 
 
 
Only one shift at the food establishment must be covered ...
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FOOD AND SANITATION FINAL EXAM REVIEW |68 QUESTIONS WITH 100% CORRECT ANSWERS|GUARANTEED SUCCESS
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What are TCS foods? 
Temperature Control for Safety. Meat, poultry, dairy, seafood, sprouts, cut melons, cut tomatoes, soy products 
 
 
 
What are the biological hazards associated with foodborne illness 
Bacteria, viruses, parasites, and fungi 
 
 
 
What are examples of chemical hazards 
Pesticides, cleaning chemicals, toxic metals 
 
 
 
What are examples of physical hazards? 
Hair, dirt, metal shavings, bandages, bones, false nails. Anything you can see that does not belong in the food 
 
 ...
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SERVSAFE FLASHCARDS CHAPTER 8 WITH 100% CORRECT ANSWERS|GUARANTEED SUCCESS
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Two-stage Cooling 
Cooked food must be cooled from 135 - 70 degrees Fahrenheit within 2 hours and from 70 - 41 degrees Fahrenheit or lower within the next 4 hours (Total cooling time of 6 hours). 
 
 
 
Methods for Cooling Food 
- Ice water bath 
 
- Ice Paddle 
 
- Blast Chiller or Tumbler Chiller 
 
- Adding ice or cold water as an ingredient 
 
 
 
Ice Water Bath 
Method of cooling food in which a container holding hot food is placed into a sink or larger container of ice water. 
 
 
 
Ice Pa...
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LEARN2SERVE FOOD HANDLER TRAINING COURSE (ANSI ACCREDITED)| 45 QUESTIONS WITH 100% CORRECT ANSWERS|GUARANTEED SUCCESS
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The preservation technique that attempts to remove moisture is: 
Dehydration 
 
 
 
Before you prepare a new raw animal food on a cutting board, you must 
clean, rinse and sanitize 
 
 
 
High standards for food safety will improve the quality of food served. It will also improve tips, bring repeat customers, and 
reduce the chance for lawsuits 
 
 
 
It is a good idea to learn about a food supplier's warehouse practices. The best way to gather the information is to 
visit and inspect the wareh...
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SAN BERNARDINO COUNTY 10 CODES AND RADIO CODED WITH COMPLETE SOLUTIONS|GUARANTEED SUCCESS
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10-1 
Reception poor 
 
 
 
10-2 
Reception good 
 
 
 
10-4 
Copy 
 
 
 
10-5 
Relay message 
 
 
 
10-6 
Busy 
 
 
 
10-7 
Out of service 
 
 
 
10-8 
In service 
 
 
 
10-9 
Repeat message 
 
 
 
10-10 
Out of service, subject to call 
 
 
 
10-14 
Prisoner escort 
 
 
 
10-15 
Prisoner in custody 
 
 
 
10-17 
Paperwork 
 
 
 
10-19 
Return to station 
 
 
 
10-20 
Location 
 
 
 
10-21 
Telephon 
 
 
 
10-22 
Cancel 
 
 
 
10-23 
Stand-by 
 
 
 
10-28 
Registration/records check 
 
 
 
10-2...
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MARICOPA COUNTY AZ FOOD HANDLERS TEST REVIEW CK |30 QUESTIONS AND ANSWERS|GUARANTEED SUCCESS
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Cold holding 
keeping cold food at 41 degrees Fahrenheit or lower until serving 
 
 
 
When to change gloves 
-As soon as they become dirty or torn 
-Before beginning a different task 
-After an interruption, such as taking a phone call 
-After handling raw meat, seafood, or poultry and before handling ready-to-eat food 
 
 
 
The amount of time you can work on a task continuously before it is time to wash hands, changing gloves and sanitizing area 
4 hours 
 
 
 
At what temperature do you hold...
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FOOD HANDLERS CARD RIVERSIDE COUNTY |40 QUESTIONS WITH 100% CORRECT ANSWERS|GUARANTEED SUCCESS
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Food hazards 
Items or substances in food that can cause food to become dangerous 
1. Physical 
2. Chemical 
3. Biological 
 
 
 
Foodborne illness 
A disease carried to people through food 
-In US causes: 48,000,000 sicknesses & 3,000 deaths 
 
 
 
Outbreak 
A foodbourne illness that infects 2 or more people 
 
 
 
Pathogen 
"Germs" 
 
 
 
Ready to eat food 
Food that can be eaten as it is, without any further prep 
-be especially careful with contamination because any pathogen will not be ki...
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CLAY COUNTY FOOD HANDLER |30 QUESTIONS WITH VERIFIED SOLUTIONS|GUARANTEED SUCCESS
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PERSONAL HYGINE - What is the correct order of steps for handwashing? 
Wet hands in warm watter, apply soap, scrub hands, rinse, use a paper towel (note test has air dry) 
 
 
 
PERSONAL HYGINE - When are food workers required to change gloves? 
When the gloves are torn 
 
 
 
CLEANING & SANITIZING - A food worker inspects the floor for signs of a pest infestation. What sign is most likely to indicate a pest infestation? 
Small, pepper-like droppings 
 
 
 
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