SNHD Food Handler Test with Complete
Solutions
Reject food with the following characteristics: - ANS--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 - ANS-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 - ANS-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? - ANS-Poor hand washing and poor
personal hygiene
True/ False
Handwashing is a critical part of personal hygiene. - ANS-True
Does it matter where you wash your hands before work to prevent foodborn illness? -
ANS-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? - ANS-15 seconds
Wash hands with warm water with the min. of ______F) - ANS-100°F
When should you wash your hands? - ANS--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? - ANS-Hand washing
Use a __________ __________to prevent contamination from germs that have the
potential to cause foodborne illness - ANS-physical barrier
True or False
Ready-to-eat foods cannot be handled with bare hands? - ANS-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.... - ANS-cooked food, raw fruits and vegetables, baked
goods, snack foods, and ice.
Solutions
Reject food with the following characteristics: - ANS--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 - ANS-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 - ANS-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? - ANS-Poor hand washing and poor
personal hygiene
True/ False
Handwashing is a critical part of personal hygiene. - ANS-True
Does it matter where you wash your hands before work to prevent foodborn illness? -
ANS-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? - ANS-15 seconds
Wash hands with warm water with the min. of ______F) - ANS-100°F
When should you wash your hands? - ANS--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? - ANS-Hand washing
Use a __________ __________to prevent contamination from germs that have the
potential to cause foodborne illness - ANS-physical barrier
True or False
Ready-to-eat foods cannot be handled with bare hands? - ANS-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.... - ANS-cooked food, raw fruits and vegetables, baked
goods, snack foods, and ice.
