SNHD Food Handler Test |66
Accurate Q’s and A’s
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.
Accurate Q’s and A’s
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.
