SNHD Food Handler Test | Exam Questions with 100% Verified Answers, 2026 | 2027.

SNHD Food Handler Test | Exam Questions with 100% Verified Answers, 2026 | 2027. Quiz_________________? __________ _________ ______________and preparation are key components of preventing foodborne illness. - Answer Proper food storage Quiz_________________? (PHF) - Answer potentially hazardous foods Quiz_________________? (TCS) - Answer Time and Temperature Control for Safety Quiz_________________? 3 compartment sink - Answer wash, rinse, sanitize Wash- scrub with soapy water debris off dishes Rinse- rinse of soap and chemicals of dishes so sanitizing will be more effective Sanitize- if using quat will need to check instructions Quiz_________________? A two-stage cooling process is required for hot TCS foods: - Answer 135°F to 70°F in two hours and 70°F to 41°F in next four hours (not to exceed six hours total). Quiz_________________? Avoid other cross contamination by: - Answer • Using separate cutting boards and utensils for raw products (such as shell eggs, meat, fish, poultry) and ready-to-eat food or cleaning and sanitizing equipment in between uses. • Separating dirty equipment from food or clean equipment. • Starting with a clean, sanitized work surface and cleaning and sanitizing all work surfaces, equipment, and utensils after each task. • Not storing anything in ice that will be consumed. Quiz_________________? Best ways to cool foods: - Answer -place uncovered foods in shallow pan -using an ice water bath -using ice paddles -placing food container in blast chiller Quiz_________________? Best ways to reheat foods: - Answer -stove -oven -microwave Quiz_________________? best ways to thaw frozen foods - Answer -In refrigerator -submerged under cold running water -in microwave if cooking IMMEDIATELY -As part of the cooking process Quiz_________________? Cold foods cold below ____°F Frozen foods should be frozen solid - Answer 41°F Quiz_________________? Cross-contamination occurs when: - Answer Cross contamination occurs when germs are moved from one food or surface to another. Quiz_________________? Diseases that can be transmitted by contaminated food are? - Answer Salmonella, Shigella E. coli O157:H7 Hepatitis A Norovirus Quiz_________________? Dish washer machines must have water at ____°F - Answer 180 °F Quiz_________________? Does it matter where you wash your hands before work to prevent foodborn illness? - Answer Yes! wash your hands in a designated handwashing sink before food handling to prevent foodborne illness. The hand sink is for hand washing ONLY and should have liquid soap, paper towels, and a trash can. Quiz_________________? Employee Health Policy - Answer Procedures to identify and restrict/exclude employees who may transmit foodborne pathogens in food. It also provides hygienic interventions that prevent the transmission of foodborne viruses and bacteria in food establishments. Quiz_________________? Examples of pests include... - Answer cockroaches, flies, and rodents. Quiz_________________? FOOD HAZARDS - Answer 1.Biological • Microorganisms that can cause foodborne illness • Bacteria, viruses, parasites, and fungi 2.Chemical • Chemicals not meant to be consumed • Sanitizers, cleaning agents, or pest control 3. Physical • Foreign objects that can cause injury • Glass, metal, or bone Quiz_________________? Food must be stored on shelves at least __'' off the floor - Answer 6" Quiz_________________? FOOD-BORNE ILLNESS RISK FACTORS - Answer 1. Poor Personal Hygiene • Improper hand washing • Bare hand contact with ready-to-eat (RTE) food • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice 2.Food From Unsafe Sources • Food from an unapproved source and/or prepared in unpermitted locations • Receiving adulterated food 3.Improper Cooking Temperatures/Methods • Cooking • Reheating • Freezing (kill step to eliminate parasites in fish) 4.Improper Holding, Time and Temperature • Improper hot and cold holding of TCS foods • Improper use of time as a control • Improper cooling of TCS foods 5.Food Contamination • Use of contaminated/improperly constructed equipment • Poor employee practices • Improper food storage/preparation • Exposure to chemicals Quiz_________________? Foodborne Illness - Answer Adverse health effects resulting from the ingestion of contaminated or adulterated food or water.