©JASONMcCONNELL 2025 ALL RIGHTS RESERVED
SNHD Food Handler Test Exam Questions
and Answers 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
1
, ©JASONMcCONNELL 2025 ALL RIGHTS RESERVED
• 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
2
SNHD Food Handler Test Exam Questions
and Answers 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
1
, ©JASONMcCONNELL 2025 ALL RIGHTS RESERVED
• 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
2
