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SNHD FOOD HANDLERS CARD EXAM Q&A
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SNHD FOOD HANDLERS CARD EXAM Q&A
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SNHD FOOD HANDLERS CARD EXAMQ&A
Food borne illness risks - answer-poor personal hygeine, food from unsafe sources,
improper cooking temp/methods, improper holding time/temp, food contamination
Food hazards: physical - answer-bone, metal, or glass
Food hazards: chemical - answer-sanitizers, cleaning agents, or pest control
Food hazards: biological - answer-microorganisms such as bacteria, fungi, viruses, or
parasites
Order of washing your hands - answer-wet, soap, rub, dry, turn off water with paper
towel
When handling food use barriers such as - answer-gloves, tonga, scoops, spatulas, or
wax/deli paper
Uniform requirements - answer-hair restraint, clean clothes, covered wounds, no wrist
jewelry, plain band ring, short and clean nails
Do not come to work with these symptoms - answer-vomiting, diarrhea, sore throat with
fever, infected wound, jaundice
Send•sick employees home now - answer-salmonella•shigella•ecoli•hapatitis
a•norovirus
Reheat foods to - answer-165 degrees
Danger zone - answer-between 41 and 135 degrees
Eggs, milk and live shellstock should be - answer-45 degrees
Hot foods should be kept above: - answer-135 degrees
Cold foods should be kept below - answer-41 degrees
Proper thawing methods - answer-refrigeration, as part of cooking, in microwave, fully
submerged in water
Cooling within 2 hours - answer-135 degrees ->70 degrees
Cooling within 4 hours - answer-70 degrees -> 41 degrees
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