SNHD Food Handler 66 Test Questions with 100% Correct Answers | Verified | Latest Update

Reject food with the following characteristics: - ️️-Cans that are swollen, expanded or dented -Cardboard boxes with watermarks with evidence of thawing frozen food -Frozen foods with water crystals showing evidence of thawing and refreezing food -Any spoil food ( moldy cheese, bread or sour milk - Any expired food products and products without labels -.Food or Packaging with signs of pests, holes and rust FOOD-BORNE ILLNESS RISK FACTORS - ️️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