SNHD Food Handler Test Questions with Correct Answers Rated A+
Reject food with the following characteristics: - Answers -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 - Answers 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 - Answers 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? - Answers Poor hand washing and poor personal
hygiene
True/ False
Handwashing is a critical part of personal hygiene. - Answers True
Does it matter where you wash your hands before work to prevent foodborn illness? - Answers 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? - Answers 15 seconds
Wash hands with warm water with the min. of ______F) - Answers 100°F
Reject food with the following characteristics: - Answers -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 - Answers 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 - Answers 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? - Answers Poor hand washing and poor personal
hygiene
True/ False
Handwashing is a critical part of personal hygiene. - Answers True
Does it matter where you wash your hands before work to prevent foodborn illness? - Answers 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? - Answers 15 seconds
Wash hands with warm water with the min. of ______F) - Answers 100°F
