Southern Nevada Food Handlers
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Practice questions for this set
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Studied 7 terms
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Terms in this set (51)
, How do you Control of the five risk factors
prevent
foodborne
illness?
Poor personal hygiene, Food from
What are the
unsafe sources, Improper cooking
five risk factors
temperatures/methods, Improper
of foodborne
holding, time, and temperature,
illness?
and Food contamination
What are the biological, chemical, physical
three types of
food hazards?
Improper hand washing, Bare hand
contact with ready-to-eat (RTE)
What is "poor foods, Food handlers working
personal while ill with the following
hygiene"? symptoms: vomiting, diarrhea, sore
throat with a fever, infected cuts on
the hands, and jaundice
Food from an unapproved source
What is "food
and/or prepared in unpermitted
from unsafe
locations, Receiving adulterated
sources"?
food
Safety Card
Save
Practice questions for this set
Learn
Studied 7 terms
Nice work, you're crushing it
Continue studying in Learn
Terms in this set (51)
, How do you Control of the five risk factors
prevent
foodborne
illness?
Poor personal hygiene, Food from
What are the
unsafe sources, Improper cooking
five risk factors
temperatures/methods, Improper
of foodborne
holding, time, and temperature,
illness?
and Food contamination
What are the biological, chemical, physical
three types of
food hazards?
Improper hand washing, Bare hand
contact with ready-to-eat (RTE)
What is "poor foods, Food handlers working
personal while ill with the following
hygiene"? symptoms: vomiting, diarrhea, sore
throat with a fever, infected cuts on
the hands, and jaundice
Food from an unapproved source
What is "food
and/or prepared in unpermitted
from unsafe
locations, Receiving adulterated
sources"?
food
