SNHD HEALTH CARD TEST EXAM WITH 100%
CORRECT ANSWERS 2024.
What is an approved source?
a reputable supplier that has been inspected and follows regulations.
temperatures for receiving TCS food
135 degrees f(Hot foods)
DANGER ZONE! (between 41 F and 135F)
45 degrees f (acceptable to receive eggs, milk and live shell stock at 45 degree F.
Proper Labeling and Invoices
Food must be identified as to what it is and where it came from.
Shellstock Tags
Shellfish tags must be kept on file for 90 days.
Frozen Foods
Reject frozen foods that have ice crystals or liquids in the packages.
Signs of Contamination from Pests or Spills
Packages should be clean, dry, and intact.
Parasite Destruction for Some Fish
Fish served undercooked or raw must have documents from the supplier explaining how
fish is frozen or raised.
Reject foods when..
If it does not meet standards rather than accepting it from the supplier.
cross-contamination
Cross contamination occurs when germs are moved from one food or surface to
another
cleaning and sanitizing
Make sure equipment is clean and sanitized by washing as often as necessary. When in
use, clean and sanitize utensils and equipment every four hours
three compartment sink (5 step cleaning process)
1. Prewash 2. Hot soapy water at least 110 degrees 3. Rinse with clean water 4.
Approved chemical sanitizer 5. Air dry
Utensil storage protocol
With handles pointing in the same direction, on a smooth food contact surface, in water
that is 41 degrees or below, or under running water that is 135 degrees
When cooking TCS foods
Cook to required temperatures to reduce the amount of germs to safe levels
Raw TCS foods can only
Be under cooked if the customer orders it that way and there is a consumer advisory on
the menu
Cooling methods
Keep foods between 135 degrees to 70 degrees in two hours and 70 degrees to 41
degrees in next 4 hours, but not to exceed 6 hours total
Steps for proper calibration of stem thermometer
CORRECT ANSWERS 2024.
What is an approved source?
a reputable supplier that has been inspected and follows regulations.
temperatures for receiving TCS food
135 degrees f(Hot foods)
DANGER ZONE! (between 41 F and 135F)
45 degrees f (acceptable to receive eggs, milk and live shell stock at 45 degree F.
Proper Labeling and Invoices
Food must be identified as to what it is and where it came from.
Shellstock Tags
Shellfish tags must be kept on file for 90 days.
Frozen Foods
Reject frozen foods that have ice crystals or liquids in the packages.
Signs of Contamination from Pests or Spills
Packages should be clean, dry, and intact.
Parasite Destruction for Some Fish
Fish served undercooked or raw must have documents from the supplier explaining how
fish is frozen or raised.
Reject foods when..
If it does not meet standards rather than accepting it from the supplier.
cross-contamination
Cross contamination occurs when germs are moved from one food or surface to
another
cleaning and sanitizing
Make sure equipment is clean and sanitized by washing as often as necessary. When in
use, clean and sanitize utensils and equipment every four hours
three compartment sink (5 step cleaning process)
1. Prewash 2. Hot soapy water at least 110 degrees 3. Rinse with clean water 4.
Approved chemical sanitizer 5. Air dry
Utensil storage protocol
With handles pointing in the same direction, on a smooth food contact surface, in water
that is 41 degrees or below, or under running water that is 135 degrees
When cooking TCS foods
Cook to required temperatures to reduce the amount of germs to safe levels
Raw TCS foods can only
Be under cooked if the customer orders it that way and there is a consumer advisory on
the menu
Cooling methods
Keep foods between 135 degrees to 70 degrees in two hours and 70 degrees to 41
degrees in next 4 hours, but not to exceed 6 hours total
Steps for proper calibration of stem thermometer
