SNHD Food Handler Test
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 (...
SNHD Food Handler Test
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
True or False
Ready-to-eat foods cannot be handled with bare hands? - Answer- True
Ready-to-eat foods cannot be handled with bare hands. Use a physical barrier to
prevent contamination from germs that have the potential to cause foodborne illness.
These germs cannot be fully removed by proper handwashing alone.
Ready-to-eat foods include.... - Answer- cooked food, raw fruits and vegetables,
baked goods, snack foods, and ice.
Tell your employer if you have been diagnosed with ..... - Answer- Salmonella,
Shigella, E. coli O157:H7, Hepatitis A, or Norovirus or if you have any of the
following symptoms:VOMITING, DIARRHEA, SORE THROAT WITH A FEVER,
INFECTED CUTS JAUNDICE OR WOUNDS on hands and arms
Diseases that can be transmitted by contaminated food are? - Answer- Salmonella,
Shigella
E. coli O157:H7
Hepatitis A
Norovirus
If you have the following you should not work with food while sick... - Answer-
VOMITING
DIARRHEA
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