SNHD Food Handler Test.pdf file:///C:/Users/HP/Desktop/New%20folder%20(4)/SNHD%20Food
SNHD Food Handler Test Questions & Answers
1. Reject food with the following characteristics
Answer -Cans that are swollen, ex-panded or dented
-Cardboard boxes with watermarks with evidence of thawing frozen food
-Frozen foods with water crystals showing evidence of thawing and refreezing food
-Any spoil food ( moldy cheese, bread or sour milk
- Any expired food products and products without labels
-.Food or Packaging with signs of pests, holes and rust
2. FOOD-BORNE ILLNESS RISK FACTORS
Answer 1. Poor Personal Hygiene
• Improper hand washing
• Bare hand contact with ready-to-eat (RTE) food
• Food handlers working while ill with the following symptoms
vomiting, diarrhea,sore throat with a fever, infected cuts on the hands, and jaundice
2. Food From Unsafe Sources
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,SNHD Food Handler Test.pdf file:///C:/Users/HP/Desktop/New%20folder%20(4)/SNHD%20Food
• Food from an unapproved source and/or prepared in unpermitted locations •
Receiving adulterated food
3. Improper Cooking Temperatures/Methods
• Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)
4. Improper Holding, Time and Temperature
• Improper hot and cold holding of TCS foods
• Improper use of time as a control • Improper cooling
of TCS foods
5. Food Contamination
• Use of contaminated/improperly constructed
equipment
• Poor employee practices
• Improper food storage/preparation
• Exposure to chemicals
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,SNHD Food Handler Test.pdf file:///C:/Users/HP/Desktop/New%20folder%20(4)/SNHD%20Food
3. FOOD HAZARDS
Answer 1.Biological
• Microorganisms that can cause foodborne illness
• Bacteria, viruses, parasites, and fungi
2.Chemical
• Chemicals not meant to be consumed
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SNHD Food Handler Test Questions & Answers
1. Reject food with the following characteristics
Answer -Cans that are swollen, ex-panded or dented
-Cardboard boxes with watermarks with evidence of thawing frozen food
-Frozen foods with water crystals showing evidence of thawing and refreezing food
-Any spoil food ( moldy cheese, bread or sour milk
- Any expired food products and products without labels
-.Food or Packaging with signs of pests, holes and rust
2. FOOD-BORNE ILLNESS RISK FACTORS
Answer 1. Poor Personal Hygiene
• Improper hand washing
• Bare hand contact with ready-to-eat (RTE) food
• Food handlers working while ill with the following symptoms
vomiting, diarrhea,sore throat with a fever, infected cuts on the hands, and jaundice
2. Food From Unsafe Sources
1/7
1 of 21 11/8/2024, 7:29
,SNHD Food Handler Test.pdf file:///C:/Users/HP/Desktop/New%20folder%20(4)/SNHD%20Food
• Food from an unapproved source and/or prepared in unpermitted locations •
Receiving adulterated food
3. Improper Cooking Temperatures/Methods
• Cooking
• Reheating
• Freezing (kill step to eliminate parasites in fish)
4. Improper Holding, Time and Temperature
• Improper hot and cold holding of TCS foods
• Improper use of time as a control • Improper cooling
of TCS foods
5. Food Contamination
• Use of contaminated/improperly constructed
equipment
• Poor employee practices
• Improper food storage/preparation
• Exposure to chemicals
2/7
2 of 21 11/8/2024, 7:29
,SNHD Food Handler Test.pdf file:///C:/Users/HP/Desktop/New%20folder%20(4)/SNHD%20Food
3. FOOD HAZARDS
Answer 1.Biological
• Microorganisms that can cause foodborne illness
• Bacteria, viruses, parasites, and fungi
2.Chemical
• Chemicals not meant to be consumed
3/7
3 of 21 11/8/2024, 7:29
