SNHD Health Card Test UPDATED
ACTUAL Exam Questions and CORRECT
Answers
Approved Source/Supplier - CORRECT ANSWER - A grower, supplier, manufacturer,
processor, or any person or business providing food for sale or consumption that is acceptable to
the health authority, based on a determination of conformity with principles, practices, and
generally recognized standards that protect public health.
Calibrate - CORRECT ANSWER - To adjust, by comparison with a known standard, the
accuracy of a measuring instrument such as a thermometer.
Consumer Advisory - CORRECT ANSWER - A written statement that informs consumers
about the increased risk of foodborne illness when eating raw or undercooked animal products,
and identifies any items on a food establishment's menu that contain raw or undercooked animal
products.
Contamination - CORRECT ANSWER - The presence of extraneous, especially
infectious, material that renders a substance or preparation impure or harmful. The three types of
contamination include physical, biological, and chemical hazards.
Cooling - CORRECT ANSWER - The two stage process of reducing food temperatures
quickly. Stage one is to cool from 135°F to 70°F in two hours, then stage 2 is from 70°F to 41°F
in four hours. Cooling cannot exceed six hours total.
Cross-contamination - CORRECT ANSWER - The passing of germs, microorganisms or
other harmful substances such as chemicals from one surface to another through improper or
unsanitary equipment, procedures, or products
Employee Health Policy - CORRECT ANSWER - Procedures to identify and
restrict/exclude employees who may transmit foodborne pathogens in food. It also provides
hygienic interventions that prevent the transmission of foodborne viruses and bacteria in food
establishments.
, Equipment - CORRECT ANSWER - An article that is used in the operation of a food
establishment including but not limited to a freezer, grinder, hood, ice maker, meat block, mixer,
oven, reach-in refrigerator, scale, sink, slicer, stove, and table.
Food - CORRECT ANSWER - A raw, cooked or processed edible substance, ice,
beverage, or an ingredient used, or intended for use or for sale, in whole or in part for human
consumption. Chewing gum is also considered food.
Foodborne Illness - CORRECT ANSWER - Adverse health effects resulting from the
ingestion of contaminated or adulterated food or water.
Germ - CORRECT ANSWER - A microorganism, especially one that causes disease.
Imminent Health Hazard - CORRECT ANSWER - A significant threat or danger to health
that is considered to exist when there is evidence sufficient to show that a product, practice,
circumstance, or event creates a situation that requires immediate correction or closing of
operation such as loss of water, sewage backup and pest infestation.
Infestation - CORRECT ANSWER - The presence of an unusually large number of insects
or animals in a place, typically so as to cause damage or disease.
Parasite - CORRECT ANSWER - An organism that lives in or on another organism (its
host) and benefits by deriving nutrients at the host's expense.
Person in charge - CORRECT ANSWER - An Individual present at a food establishment
who is knowledgeable and responsible during its operation.
Pest - CORRECT ANSWER - Any unwanted and destructive insect or other animal that
harms food or crops and can spread disease by cross-contamination.
ACTUAL Exam Questions and CORRECT
Answers
Approved Source/Supplier - CORRECT ANSWER - A grower, supplier, manufacturer,
processor, or any person or business providing food for sale or consumption that is acceptable to
the health authority, based on a determination of conformity with principles, practices, and
generally recognized standards that protect public health.
Calibrate - CORRECT ANSWER - To adjust, by comparison with a known standard, the
accuracy of a measuring instrument such as a thermometer.
Consumer Advisory - CORRECT ANSWER - A written statement that informs consumers
about the increased risk of foodborne illness when eating raw or undercooked animal products,
and identifies any items on a food establishment's menu that contain raw or undercooked animal
products.
Contamination - CORRECT ANSWER - The presence of extraneous, especially
infectious, material that renders a substance or preparation impure or harmful. The three types of
contamination include physical, biological, and chemical hazards.
Cooling - CORRECT ANSWER - The two stage process of reducing food temperatures
quickly. Stage one is to cool from 135°F to 70°F in two hours, then stage 2 is from 70°F to 41°F
in four hours. Cooling cannot exceed six hours total.
Cross-contamination - CORRECT ANSWER - The passing of germs, microorganisms or
other harmful substances such as chemicals from one surface to another through improper or
unsanitary equipment, procedures, or products
Employee Health Policy - CORRECT ANSWER - Procedures to identify and
restrict/exclude employees who may transmit foodborne pathogens in food. It also provides
hygienic interventions that prevent the transmission of foodborne viruses and bacteria in food
establishments.
, Equipment - CORRECT ANSWER - An article that is used in the operation of a food
establishment including but not limited to a freezer, grinder, hood, ice maker, meat block, mixer,
oven, reach-in refrigerator, scale, sink, slicer, stove, and table.
Food - CORRECT ANSWER - A raw, cooked or processed edible substance, ice,
beverage, or an ingredient used, or intended for use or for sale, in whole or in part for human
consumption. Chewing gum is also considered food.
Foodborne Illness - CORRECT ANSWER - Adverse health effects resulting from the
ingestion of contaminated or adulterated food or water.
Germ - CORRECT ANSWER - A microorganism, especially one that causes disease.
Imminent Health Hazard - CORRECT ANSWER - A significant threat or danger to health
that is considered to exist when there is evidence sufficient to show that a product, practice,
circumstance, or event creates a situation that requires immediate correction or closing of
operation such as loss of water, sewage backup and pest infestation.
Infestation - CORRECT ANSWER - The presence of an unusually large number of insects
or animals in a place, typically so as to cause damage or disease.
Parasite - CORRECT ANSWER - An organism that lives in or on another organism (its
host) and benefits by deriving nutrients at the host's expense.
Person in charge - CORRECT ANSWER - An Individual present at a food establishment
who is knowledgeable and responsible during its operation.
Pest - CORRECT ANSWER - Any unwanted and destructive insect or other animal that
harms food or crops and can spread disease by cross-contamination.
