SNHD food handlers card Question and answers rated A+ 2023
food borne illness risks - correct answer poor personal hygeine, food from unsafe sources, improper cooking temp/methods, improper holding time/temp, food contamination
Food Hazards: Physical - correct answer bone, metal, or glass
Food Hazards: Chemical - correct answer sanitizers, cleaning agents, or pest control
Food Hazards: Biological - correct answer microorganisms such as bacteria, fungi, viruses, or parasites
order of washing your hands - correct answer wet, soap, rub, dry, turn off water with paper towel
when handling food use barriers such as - correct answer gloves, tonga, scoops, spatulas, or wax/deli paper
Uniform requirements - correct answer hair restraint, clean clothes, covered wounds, no wrist jewelry, plain band ring, short and clean nails
do not come to work with these symptoms - correct answer vomiting, diarrhea, sore throat with fever, infected wound, jaundice
Send•Sick Employees Home Now - correct answer Salmonella•Shigella•Ecoli•Hapatitis A•Norovirus
reheat foods to - correct answer 165 degrees
danger zone - correct answer between 41 and 135 degrees
eggs, milk and live shellstock should be - correct answer 45 degrees
Hot foods should be kept above: - correct answer 135 degrees
cold foods should be kept below - correct answer 41 degrees
Proper thawing methods - correct answer refrigeration, as part of cooking, in microwave, fully submerged in water
cooling within 2 hours - correct answer 135 degrees ->70 degrees
food borne illness risks - correct answer poor personal hygeine, food from unsafe sources, improper cooking temp/methods, improper holding time/temp, food contamination
Food Hazards: Physical - correct answer bone, metal, or glass
Food Hazards: Chemical - correct answer sanitizers, cleaning agents, or pest control
Food Hazards: Biological - correct answer microorganisms such as bacteria, fungi, viruses, or parasites
order of washing your hands - correct answer wet, soap, rub, dry, turn off water with paper towel
when handling food use barriers such as - correct answer gloves, tonga, scoops, spatulas, or wax/deli paper
Uniform requirements - correct answer hair restraint, clean clothes, covered wounds, no wrist jewelry, plain band ring, short and clean nails
do not come to work with these symptoms - correct answer vomiting, diarrhea, sore throat with fever, infected wound, jaundice
Send•Sick Employees Home Now - correct answer Salmonella•Shigella•Ecoli•Hapatitis A•Norovirus
reheat foods to - correct answer 165 degrees
danger zone - correct answer between 41 and 135 degrees
eggs, milk and live shellstock should be - correct answer 45 degrees
Hot foods should be kept above: - correct answer 135 degrees
cold foods should be kept below - correct answer 41 degrees
Proper thawing methods - correct answer refrigeration, as part of cooking, in microwave, fully submerged in water
cooling within 2 hours - correct answer 135 degrees ->70 degrees
