SNHD HEALTH CARD TEST PRACTICE
QUESTIONS WITH DETAILED EXPLANATIONS
2026
◉ FOOD-BORNE ILLNESS RISK FACTORS
Answer: 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
Answer: 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?
Answer: Poor hand washing and poor personal hygiene
◉ True/ False
Handwashing is a critical part of personal hygiene.
Answer: True
◉ Does it matter where you wash your hands before work to
prevent foodborn illness?
Answer: 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?
Answer: 15 seconds
◉ Wash hands with warm water with the min. of ______F)
Answer: 100°F
◉ When should you wash your hands?
QUESTIONS WITH DETAILED EXPLANATIONS
2026
◉ FOOD-BORNE ILLNESS RISK FACTORS
Answer: 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
Answer: 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?
Answer: Poor hand washing and poor personal hygiene
◉ True/ False
Handwashing is a critical part of personal hygiene.
Answer: True
◉ Does it matter where you wash your hands before work to
prevent foodborn illness?
Answer: 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?
Answer: 15 seconds
◉ Wash hands with warm water with the min. of ______F)
Answer: 100°F
◉ When should you wash your hands?
