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SNHD Food Handler Test /66 complete questions with verified answers
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SNHD Food Handler Test /66 complete questions with verified answers
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SNHD Food Handler Test /66 complete questionswith verified answers
Quiz :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
Quiz :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
Quiz :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
Quiz :What is the leading cause of food borne illness? - Answer :Poor hand
washing and poor personal hygiene
Quiz :True/ False
Handwashing is a critical part of personal hygiene. - Answer :True
Quiz :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.
Quiz :How long should you wash your hands for? - Answer :15 seconds
Quiz :Wash hands with warm water with the min. of ______F) -
Answer :100°F
Quiz :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
Quiz :What is the best way to stop spreading germs? - Answer :Hand washing
Quiz :Use a __________ __________to prevent contamination from germs
that have the potential to cause foodborne illness - Answer :physical barrier
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