SNHD food handlers card Questions and Answers(A+ Solution guide)

food borne illness risks - poor personal hygeine, food from unsafe sources, improper cooking temp/methods, improper holding time/temp, food contamination Food Hazards: Physical - bone, metal, or glass Food Hazards: Chemical - sanitizers, cleaning agents, or pest control Food Hazards: Biological - microorganisms such as bacteria, fungi, viruses, or parasites order of washing your hands - wet, soap, rub, dry, turn off water with paper towel when handling food use barriers such as - gloves, tonga, scoops, spatulas, or wax/deli paper Uniform requirements - hair restraint, clean clothes, covered wounds, no wrist jewelry, plain band ring, short and clean nails do not come to work with these symptoms - vomiting, diarrhea, sore throat with fever, infected wound, jaundice Send•Sick Employees Home Now - Salmonella•Shigella•Ecoli•Hapatitis A•Norovirus reheat foods to - 165 degrees danger zone - between 41 and 135 degrees eggs, milk and live shellstock should be - 45 degrees