SNHD Food Handler's Permit Study Guide (1).pdf file:///C:/Users/HP/Desktop/New%20folder%20(4)/SNHD%20Food
SNHD Food Handler's Permit Study Guide
Questions & Answers
1. What are the risk factors for foodborne illness?
Answer Poor personal hygieneFood from unsafe sources
Imporper cooking and handling methods
Improper holding, time, and temperature
Food contamination
2. What are the three types of food hazards?
Answer BiologicalChemical
Physical
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,SNHD Food Handler's Permit Study Guide (1).pdf file:///C:/Users/HP/Desktop/New%20folder%20(4)/SNHD%20Food
3. what is the minimum temperature required to wash your hands?
Answer 100 de-grees farenheit
4. What should you wear when going into contact with ready-to-eat foods?
Answer -
Gloves!
5. What is the proper uniform?
Answer Hair restraintNeat and clean clothes
Covered wounds
No wrist jewelery
Plain rings
Short and clean nails
6. What symptoms should you NOT have when going to work?
2/2
2 of 6 11/8/2024, 7:30
SNHD Food Handler's Permit Study Guide
Questions & Answers
1. What are the risk factors for foodborne illness?
Answer Poor personal hygieneFood from unsafe sources
Imporper cooking and handling methods
Improper holding, time, and temperature
Food contamination
2. What are the three types of food hazards?
Answer BiologicalChemical
Physical
1/2
1 of 6 11/8/2024, 7:30
,SNHD Food Handler's Permit Study Guide (1).pdf file:///C:/Users/HP/Desktop/New%20folder%20(4)/SNHD%20Food
3. what is the minimum temperature required to wash your hands?
Answer 100 de-grees farenheit
4. What should you wear when going into contact with ready-to-eat foods?
Answer -
Gloves!
5. What is the proper uniform?
Answer Hair restraintNeat and clean clothes
Covered wounds
No wrist jewelery
Plain rings
Short and clean nails
6. What symptoms should you NOT have when going to work?
2/2
2 of 6 11/8/2024, 7:30
