SNHD Food Handler Test Questions and Answers

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SNHD Food Handler Test Questions and
Answers

Reject food with the following characteristics: Ans: -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




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FOOD-BORNE ILLNESS RISK FACTORS Ans: 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


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• 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



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