SNHD FOOD HANDLER’S CARD |ACTUAL QUESTIONS AND VERIFIED ANSWERS |GRADED A+|PASS FIRST ATTEMPT|BRAND NEW 2026 UPDATE!!!!

FOODBORNE ILNESS RISK FACTORS - ANSWER 1.Poor Personal Hygiene



•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 jaun-
dice



FOODBORNE ILNESS RISK FACTORS - ANSWER 2.Food from unsafe sources



• Food from an unapproved source and/or prepared in unpermitted locations

• Receiving adulterated food



FOODBORNE ILNESS RISK FACTORS - ANSWER 3.Improper Cooking Temperatures/Meth-
ods



• Cooking

• Reheating

• Freezing (kill step to eliminate parasites in fish)



FOODBORNE ILNESS RISK FACTORS - ANSWER 4. Improper Holding, Time and Tempera-
ture



• Improper hot and cold holding of TCS foods • Improper use of time as a control


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, • Improper cooling of TCS foods



FOODBORNE ILNESS RISK FACTORS - ANSWER 5. Food Contamination



• Use of contaminated/improperly constructed equipment

• Poor employee practices

• Improper food storage/preparation

• Exposure to chemicals



FOOD HAZARDS - ANSWER 1.Biological



• Microorganisms that can cause foodborne illness

• Bacteria, viruses, parasites, and fungi



FOOD HAZARDS - ANSWER 2. Chemical



• Chemicals not meant to be consumed

• Sanitizers, cleaning agents, or pest control

products must be separated from food



FOOD HAZARDS - ANSWER 3. Physical

• Foreign objects that can cause injury

• Glass, metal, or bone



PROPER HANDWASHING TECHNIQUE - ANSWER Wash your hands in a DESIGNATED
HAND WASHING SINK




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