SNHD AEMT PROTOCOL STUDY SET
PACKAGE DEAL EXAM SCRIPT 2026 FULL
QUESTIONS WITH TESTED ANSWERS
GRADED A+
⩥ 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
PACKAGE DEAL EXAM SCRIPT 2026 FULL
QUESTIONS WITH TESTED ANSWERS
GRADED A+
⩥ 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
