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SNHD FOOD HANDLER’S TRAINING BOOK|ACTUAL QUESTIONS AND VERIFIED ANSWERS |GRADED A+|PASS FIRST ATTEMPT|BRAND NEW 2026 UPDATE!!!!

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SNHD FOOD HANDLER’S TRAINING BOOK|ACTUAL QUESTIONS AND VERIFIED ANSWERS |GRADED A+|PASS FIRST ATTEMPT|BRAND NEW 2026 UPDATE!!!!

Institution
SNHD FOOD HANDLER
Course
SNHD FOOD HANDLER

Content preview

Name the five foodborne illness risk factors - ANSWER poor personal hygiene, food from
unsafe sources, improper cooking temperature/methods, improper holding time and tem-
perature, and food contamination



Name the three types of food hazards - ANSWER biological, chemical, and physical



Biological food hazard - ANSWER microorganisms that can cause foodborne illness (bac-
teria, virsues, parasites, and fungi)



Chemical food hazard - ANSWER chemicals not meant to be consumed which means to
keep sanitizers, cleaning agents, and pest control products separate from food



Physical food hazard - ANSWER foreign objects that can cause injury (glass, metal, or
bone)



What are the steps for proper hand washing? - ANSWER wet hands with warm water, use
soap, rub vigorously, rise, dry, and turn off water with paper towel



How many seconds do you wash your hands for? - ANSWER 15 seconds



When do you wash your hands? - ANSWER when entering kitchen, after touching any
part of your body, after using restroom, after handling raw animal products, after taking out
trash, after handling anything dirty



What do you do if you have a cut on your hand? - ANSWER make sure to wash your
hands, put on a clean bandage, and wear gloves.


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