SNHD Food Handler's Permit Study Guide Questions with Verified Solutions

SNHD Food Handler's Permit Study Guide Questions with Verified Solutions 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 Food should not: be slimey, be off color, sticky, or have bad odor Labels should say: where the food came from and what it is Cans should not be: dented, swollen