SNHD Food Handler Test All Answers Correct 2024

SNHD Food Handler Test All Answers Correct 2024 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 5.Food Contamination • Use of contaminated/improperly constructed equipment • Poor employee practices • Improper food storage/preparation • Exposure to chemicals FOOD HAZARDS 1.Biological • Microorganisms that can cause foodborne illness • Bacteria, viruses, parasites, and fungi 2.Chemical • Chemicals not meant to be consumed • Sanitizers, cleaning agents, or pest control 3. Physical • Foreign objects that can cause injury • Glass, metal, or bone What is the leading cause of food borne illness? Poor hand washing and poor personal hygiene True/ False Handwashing is a critical part of personal hygiene. True Does it matter where you wash your hands before work to prevent foodborn illness? Yes! wash your hands in a designated handwashing sink before food handling to prevent foodborne illness. The hand sink is for hand washing ONLY and should have liquid soap, paper towels, and a trash can. How long should you wash your hands for? 15 seconds Wash hands with warm water with the min. of ______F) 100°F When should you wash your hands? -After touching your face, hair, or skin -After using the restroom -After handling raw animal products -After taking out the trash or cleaning -After handling ANYTHING dirty What is the best way to stop spreading germs? Hand washing Use a __________ __________to prevent contamination from germs that have the potential to cause foodborne illness physical barrier True or False Ready-to-eat foods cannot be handled with bare hands? True Ready-to-eat foods cannot be handled with bare hands. Use a physical barrier to prevent contamination from germs that have the potential to cause foodborne illness. These germs cannot be fully removed by proper handwashing alone. Ready-to-eat foods include.... cooked food, raw fruits and vegetables, baked goods, snack foods, and ice. Tell your employer if you have been diagnosed with ..... Salmonella, Shigella, E. coli O157:H7, Hepatitis A, or Norovirus or if you have any of the following symptoms:VOMITING, DIARRHEA, SORE THROAT WITH A FEVER, INFECTED CUTS JAUNDICE OR WOUNDS on hands and arms Diseases that can be transmitted by contaminated food are? Salmonella, Shigella E. coli O157:H7 Hepatitis A Norovirus If you have the following you should not work with food while sick... VOMITING DIARRHEA SORE THROAT WITH A FEVER JAUNDICE INFECTED CUTS OR WOUNDS on hands and arms Cold foods cold below ____°F Frozen foods should be frozen solid 41°F (TCS) Time and Temperature Control for Safety (PHF) potentially hazardous foods True/False You should always check food before you accept it from the supplier. True Dish washer machines must have water at ____°F 180 °F Surface temperature of food contact surfaces in a high temperature machine must reach at least ____°F 160°F These two items must be available to employees sanitizers with towels as well as hand wash st