SNHD Food Handler's Permit Study Guide Graded A+

What are the risk factors for foodborne illness? - Answer-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? - Answer-Biological Chemical Physical what is the minimum temperature required to wash your hands? - Answer-100 degrees farenheit What should you wear when going into contact with ready-to-eat foods? - Answer-Gloves! What is the proper uniform? - Answer-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? - Answer-Vomitting Diarrhea Sore throat and fever Infected wounds JaundiceWhat does "Send Sick Employees Home Now" stand for? - Answer-salmonella shigella e. coli hepatitus a norovirus What is the danger zone for food? - Answer-between 41-135 degrees farenheit Food should not: - Answer-be slimey, be off color, sticky, or have bad odor Labels should say: - Answer-where the food came from and what it is Cans should not be: - Answer-dented, swollen or leaking Frozen foods should be rejected if: - Answer-it has frozen crystals liquids