SNHD Food Handler's Permit Study Guide questions with correct answers

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