SNHD Food Handler Test Complete Questions And Outlined Answers || Food Handlers Lincence || 100%pass

SNHD Food Handler Test Complete Questions And Outlined Answers || Food Handlers Lincence || 100%pass .Reject food with the following characteristics: - Answer--Cans that are swollen, expanded 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 .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 • 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 .FOOD HAZARDS - Answer-1.Biological • Microorganisms that can cause foodborne illness • Bacteria, viruses, parasites, and fungi 2.Chemical • Chemicals not meant to be consumed • Sanitizers, cleaning agents, or pest control 3. Physical • Foreign objects that can cause injury • Glass, metal, or bone .What is the leading cause of food borne illness? - Answer-Poor hand washing and poor personal hygiene .True/ False Handwashing is a critical part of personal hygiene. - Answer-True .Does it matter where you wash your hands before work to prevent foodborn illness? - Answer-Yes! wash your hands in a designated handwashing sink before food handling to prevent foodborne illness. The hand sink is for hand washing ONLY and should have liquid soap, paper towels, and a trash can. .How long should you wash your hands for? - Answer-15 seconds .Wash hands with warm water with the min. of ______F) - Answer-100°F .When should you wash your hands? - Answer--After touching your face, hair, or skin -After using the restroom -After handling raw animal products -After taking out the trash or cleaning -After handling ANYTHING dirty .What is the best way to stop spreading germs? - Answer-Hand washing .Use a __________ __________to prevent contamination from germs that have the potential to cause foodborne illness - Answer-physical barrier