SNHDFood Handler Card.pdf file:///C:/Users/HP/Desktop/New%20folder%20(4)/SNHDFood%20Ha
SNHD Food Handler Card
Questions & Answers
1. Which of the following best indicates the presence of mice?
Answer Gnaw marks onfood containers
2. Which step in food preparation reduces the number of germs in food to a
safe level?
Answer Cooking food to the proper temperature
3. Food held at cold temperatures must be kept at this temperature or below.-
Answer 41 °F
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1 of 9 11/8/2024, 7:32
,SNHDFood Handler Card.pdf file:///C:/Users/HP/Desktop/New%20folder%20(4)/SNHDFood%20Ha
4. Which disease is transmitted by food?
Answer Hepatitis A
5. Customer's can order rare steak if
Answer There is a consumer advisory notice on themenu
6. Foods held at hot temperatures must be kept at this temperature or higher.-
Answer 135 °F
7. Germs that cause foodborne illness are most easily spread by
Answer Unwashedhands
8. You reheat food in
2/2
2 of 9 11/8/2024, 7:32
SNHD Food Handler Card
Questions & Answers
1. Which of the following best indicates the presence of mice?
Answer Gnaw marks onfood containers
2. Which step in food preparation reduces the number of germs in food to a
safe level?
Answer Cooking food to the proper temperature
3. Food held at cold temperatures must be kept at this temperature or below.-
Answer 41 °F
1/2
1 of 9 11/8/2024, 7:32
,SNHDFood Handler Card.pdf file:///C:/Users/HP/Desktop/New%20folder%20(4)/SNHDFood%20Ha
4. Which disease is transmitted by food?
Answer Hepatitis A
5. Customer's can order rare steak if
Answer There is a consumer advisory notice on themenu
6. Foods held at hot temperatures must be kept at this temperature or higher.-
Answer 135 °F
7. Germs that cause foodborne illness are most easily spread by
Answer Unwashedhands
8. You reheat food in
2/2
2 of 9 11/8/2024, 7:32
