SNHD Food Handler EXAM PACKAGE DEAL SOLVED 100% CORRECT!!

You should let your employer know if you experienced any of these 5 symptoms: - 1. Vomiting 2. Diarrhea 3. Sore throat w/ fever 4. Infected cuts/wounds 5. Jaundice What are the 5 big Foodborne Illnesses? - 1. Salmonella 2. Shigella 3. E. Coli 4. Hepatitis A 5. Norovirus You cannot work unt...

Reject food with the following characteristics: - -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 ...

What is Poor Personal Hygiene - •Improper hand washing • Bare hand contact with ready-to-eat (RTE) foods • Food handlers working while ill with the following symptoms: vomiting, diarrhea, sore throat with a fever, infected cuts on the hands, and jaundice What is Food from unsafe sources - ...

What are the risk factors for foodborne illness? - Poor personal hygiene Food from unsafe sources Imporper cooking and handling methods Improper holding, time, and temperature Food contamination What are the three types of food hazards? - Biological Chemical Physical what is the minimum temp...

TCS - Time Temperature Control for Safety PHF - Potentially Hazardous Foods Hot Foods - Above 135 Degrees F Cold Foods - Below 41 Degrees F Danger Zone - 41F - 135F Eggs, Milk, and Live shellstock - 45 Degrees hot TCS foods:Poultry: chicken, duck, turkey - A two-stage cooling process is requir...

What is an approved source? - a reputable supplier that has been inspected and follows regulations. temperatures for receiving TCS food - 135 degrees f(Hot foods) DANGER ZONE! (between 41 F and 135F) 45 degrees f (acceptable to receive eggs, milk and live shell stock at 45 degree F. Proper Labe...

food borne illness risks - poor personal hygeine, food from unsafe sources, improper cooking temp/methods, improper holding time/temp, food contamination Food Hazards: Physical - bone, metal, or glass Food Hazards: Chemical - sanitizers, cleaning agents, or pest control Food Hazards: Biological ...