SNHD Food Handler's Permit Study Guide Exam
Questions With Correct 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
Questions With Correct 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
