SNHD HEALTH CARD TEST COMPREHENSIVE
STUDY GUIDE 2026
◉ Poor personal hygiene:
Answer: -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 w/fever, infected cuts on hands, and
jaundice
◉ Food from unsafe sources:
Answer: -Food from an unapproved source or prepared in
unpermitted locations
-Receiving adulterated food
◉ Improper cooking temperatures/methods:
Answer: -Cooking
-Reheating
-Freezing (kill step to eliminate parasites in fish)
◉ Improper holding, time, and temperature:
Answer: -Improper hot and cold holding of TCS food
,-Improper use of time as a control
-Improper cooling of TCS foods
◉ Food contamination:
Answer: -Use of contaminated/improperly constructed equipment
-Poor employee practices
-Improper food/storage preparation
-Exposure to chemicals
◉ What is TCS food?
Answer: Food that requires time and temperature control for safety.
◉ Food hazards:
Answer: a- Biological
b- Chemical
c- Physical
◉ Biological food hazards:
Answer: -Microorganisms that can cause foodborne illness
-Bacteria, viruses, parasites, and fungi
◉ Chemical food hazards:
, Answer: -Chemicals not meant to be consumed
-Sanitizers, cleaning agents, or pest control products must be
separated from food
◉ Physical food hazards:
Answer: -Foreign objects that can cause injury
-Glass, metal, or bone
◉ It is important to wash your hands in a designated handwashing
sink before food handling to prevent foodborne illness. True or
False?
Answer: True.
◉ The hand sink is for hand washing ONLY and should have liquid
soap, paper towels, and a trash can. True or False?
Answer: True.
◉ Proper hand washing technique and steps:
Answer: 1- Wet hands with warm water (min. 100F)
2- Soap
3- Rub vigorously for 15 seconds
4- Rinse
5- Dry
STUDY GUIDE 2026
◉ Poor personal hygiene:
Answer: -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 w/fever, infected cuts on hands, and
jaundice
◉ Food from unsafe sources:
Answer: -Food from an unapproved source or prepared in
unpermitted locations
-Receiving adulterated food
◉ Improper cooking temperatures/methods:
Answer: -Cooking
-Reheating
-Freezing (kill step to eliminate parasites in fish)
◉ Improper holding, time, and temperature:
Answer: -Improper hot and cold holding of TCS food
,-Improper use of time as a control
-Improper cooling of TCS foods
◉ Food contamination:
Answer: -Use of contaminated/improperly constructed equipment
-Poor employee practices
-Improper food/storage preparation
-Exposure to chemicals
◉ What is TCS food?
Answer: Food that requires time and temperature control for safety.
◉ Food hazards:
Answer: a- Biological
b- Chemical
c- Physical
◉ Biological food hazards:
Answer: -Microorganisms that can cause foodborne illness
-Bacteria, viruses, parasites, and fungi
◉ Chemical food hazards:
, Answer: -Chemicals not meant to be consumed
-Sanitizers, cleaning agents, or pest control products must be
separated from food
◉ Physical food hazards:
Answer: -Foreign objects that can cause injury
-Glass, metal, or bone
◉ It is important to wash your hands in a designated handwashing
sink before food handling to prevent foodborne illness. True or
False?
Answer: True.
◉ The hand sink is for hand washing ONLY and should have liquid
soap, paper towels, and a trash can. True or False?
Answer: True.
◉ Proper hand washing technique and steps:
Answer: 1- Wet hands with warm water (min. 100F)
2- Soap
3- Rub vigorously for 15 seconds
4- Rinse
5- Dry
