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SNHD Food Handler's Permit Study Guide Exam | Questions with Verified Answers

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SNHD Food Handler's Permit Study Guide Exam | Questions with Verified Answers

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SNHD Food Handler's Permit Study
Guide Exam | Questions with Verified
Answers
What are the risk factors for foodborne illness? - -Poor personal hygiene
Food from unsafe sources
Imporper cooking and handling methods
Improper holding, time, and temperature
Food contamination

- What are the three types of food hazards? - -Biological
Chemical
Physical

- what is the minimum temperature required to wash your hands? - -100
degrees farenheit

- What should you wear when going into contact with ready-to-eat foods? - -
Gloves!

- What is the proper uniform? - -Hair restraint
Neat and clean clothes
Covered wounds
No wrist jewelery
Plain rings
Short and clean nails

- What symptoms should you NOT have when going to work? - -Vomitting
Diarrhea
Sore throat and fever
Infected wounds
Jaundice

- What does "Send Sick Employees Home Now" stand for? - -salmonella
shigella
e. coli
hepatitus a
norovirus

- What is the danger zone for food? - -between 41-135 degrees farenheit

- Food should not: - -be slimey, be off color, sticky, or have bad odor

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