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